We love the idea of doing something to honor special people who have supported Girls of a Feather in a various ways. So, to keep this theme of {traditions} going this week, we decided to whip up a batch of very special Thanksgiving Cranberry Compote to share. Nothing says Thanksgiving to us more – it’s that little extra something that elevates the obvious turkey/gravy/dressing combo. Sweet to the salty, tart to the familiar, and downright glowing to the, well, beige.
This recipe is an old family favorite, but the beauty of it is that it can be tweaked, and is, every year, depending on your kitchen and frankly, your mood. This year, I added a little celery, and 1 little jalapeño. A woodsy sweetness, and hint of spice really added something to this already seemingly perfect compote. Plus, we just like saying compote. Compote: like a packet of flavor jewels, sent from heaven to your plate. You’re welcome.
This recipe can be easily doubled or even tripled, which means more for later. As one reader suggested, serve post-Thanksgiving over plain yogurt with a sprinkling of walnuts. Delish.
Cranberry Compote
1 bag fresh cranberries
1 cup orange juice
3/4 cup sugar
1 celery stalk, diced
2 medium apples, peeled and diced
1/4 cup chopped prunes
1/2 Jalapeno, seeded and diced small
1 tsp. each of grated ginger, lemon peel and orange peel
1 tsp. cinnamon
pinch of salt
Combine all ingredients, and bring to a boil – lower to a simmer, and continue simmering for 30 -40 minutes. Remove from heat, and let cool. Put in jars, or a large pretty bowl. Enjoy!
Girls of a Feather 
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