Serve with Pine Ridge Chenin Blanc + Viognier
Serves 6 – 8
2-inch knob fresh ginger, peeled and thinly sliced
Finely grated zest of 2 oranges
¾ cup orange juice
¾ cup mild-flavored honey
1/8 teaspoon ground cardamom
½ teaspoon ground coriander, toasted
½ teaspoon ground cinnamon
¼ teaspoon ground cumin, toasted
Pinch of salt
12-ounces fresh cranberries, rinsed
In a medium nonreactive saucepan, combine the ginger, orange zest, orange juice, honey, cardamom, coriander, cinnomin, cumin, and salt. Bring the mixture to a boil. Add the cranberries and simmer until they begin to pop and the sauce thickens.
Remove the compote from the heat and cool to room temperature. Refrigerate until needed. Serve chilled.