cranberries all around
Recipe type: dessert
  • 3 cups cranberries (340 grams = 12 ounces)
  • 1¾ cup honey*
  • ¾ cup water
  • ¼ teaspoon kosher salt
  • 3 tablespoons fresh lemon juice (1 large lemon)
  1. Combine all ingredients except lemon juice over medium heat and cook to boil.
  2. Immediately turn down to low heat to simmer. Cook to pop cranberries, stirring occasionally.
  3. Turn off heat and cool mixture to room temperature.
  4. Strain over sieve. Compote yield = 1¾ cups = 350 ml. Liquid (which will become the jam) yield = 1½ cups = 300 ml. Store in refrigerator TO MAKE THE GALETTE WITH THE COMPOTE: Choose your favorite pie crust recipe and roll to 10- to 11-inch diameter circle on parchment (or silicon mat). Transfer to baking sheet. (You'll need 1 pound of dough to be able to achieve a 9- to 10-inch circle.)
  5. Use all of compote and spread over top of pie crust, leaving about a 2-inch border surrounding the compote.
  6. Fold edges over to keep filling from oozing out during baking. Don't be too fancy or precise; it's rustic. Dust crust with cinnamon.
  7. Bake at 450 degrees for 15 minutes, or until edges are browned. You may need to adjust this baking time drastically, depending on the type of crust you use. For example, a wheat flour, sour cream crust will bake very differently than an all-purpose flour, full-butter crust.
  8. Cool to warm and serve with ice cream or a side of skyr.
* Choose a floral or robust honey, depending on how you want the flavor to come through in the end. A robust honey will dwarf the cranberry tang more than the floral notes.
Recipe by story of a kitchen at