Drunken Cranberry Compote with Goat Cheese

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Happy Holidays!

It’s that time of year; parties, hangovers and sweets galore! I always struggle with what appetizer or dish I should bring to a party. I despise the hassle of having to use someone else’s oven and I like the ability to arrive at party and be able to mix & mingle right away. And by mix & mingle I mean get a cocktail in my hand and run-off to see what everyone else brought. Rushing-off to the kitchen for half an hour does not start-off the festivities on the right foot.

This dish is the perfect take-along. It is festive, all the prep takes place at your house and can even be made a day or so ahead of time! If you want to add a special dash of the holidays to the cheese dish (like in my photo) head-over to My Kitchen Love  and let Samantha teach you how to frost a cranberry ever so perfectly (Hint: keep the simple syrup to use in some festive cocktails for later that night!).

Feel free to switch-out the goat cheese for another soft and spreadable cheese of your choice, like cream cheese! Please note that the wine in the dish is not fully reduced and therefore the alcohol content is still there so keep the little hands away!

Drunken Cranberry Compote & Goat Cheese


  • 1 pack fresh cranberries (10 oz)
  • 3/4 cup red wine
  • 3/4 cup sugar
  • 1 sprig fresh rosemary
  • 1/2 tablespoon cinnamon
  • 1/2 tablespoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup red wine (yes, more wine!)
  • 1 package cream cheese or goat cheese, softened to room temperature


  • Combine the first 7 ingredients in a medium sized saucepan and bring to a boil. Reduce to a simmer and stir often for roughly 20 minutes.
  • Remove the rosemary twig. On low heat, mash or puree the berries that have not yet been broken-down.  The consistency of the sauce should be quite thick!
  • Still on low heat, add the final half of the red wine, a little bit at a time, stirring non-stop. Once all wine has been added, remove from heat and let cool to room temperature.
  • Once sauce has cooled, pack in a sealable container and store in fridge until you are ready to depart for the par-tay.
  • Serve spooned over a softened-to-room-temperature brick of goat cheese and various crackers.




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