I’ve been tinkering with cranberry-based condiments every November for as long as I’ve been married (which is to say, a very long time). About five years ago, when I made several versions and therefore had quite a bit more on hand than our small family could possibly eat, I learned that a cooked cranberry compote-style sauce not only lasts a good long while in the fridge, it also tastes much better after 4 or 5 days. Then I started playing with mostardas, adding dried and fresh fruits. I’ve posted here an article on that, as well as a recipe for a cranberry mostarda, if you’re at all interested. Last year my cranberry sauce reached an all-time high, when I applied a new, simple technique – one I’ve been using in recent years when making berry pies. After letting my cooked, chutney-style sauce sit in the fridge to develop flavor, I add coarsely chopped cranberries the night before. This gives the sauce a fresh bright taste and bit of crunch to its texture. I encourage you to try this method, either using this recipe or your own, and tell me what you think. I do hope you find this helpful. ;o)

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