Tomorrow is Thanksgiving, so I thought it would be appropriate to share a recipe that both you and your guests will be thankful for.
Instead of that gross can-shaped glob of super-sweet cranberry sauce, here is a super-delicious tea-infused alternative your guests will be sure to gobble down!
Crimson Punch Cranberry Compote
2 cups sugar
3 cups Crimson Punch
2 pounds fresh cranberries, washed
4 allspice berries
2 cinnamon sticks
2 star anise
1 large or 2 small fresh bay leaf
1 orange, juiced and zested in strips
1/4 teaspoon fine sea salt
In a saute pan, add sugar and herbal tea. Bring to a simmer and cook until it creates slow bubbles. Add cranberries and stir, bringing temperature to low.
Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, orange juice, zest and salt.
Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly.
Remove allspice, cinnamon, bay leaf, star anise, and orange zest from cranberries mixture and either puree cranberries in a high-speed blender for smooth cranberry compote, or leave as is for textured compote.