Vegan, gluten-free and oil-free, this compote pairs perfectly with vegan orange-flavored almond ricotta, but it also doubles as a perfect cranberry sauce for your holiday meals. Adapted from the Martha Stewart recipe Cranberry Compote Layered with Lemon Ricotta. See Notes for make ahead instructions.
Cover the slivered almonds in water and soak a minimum of 4 hours and up to 8.
Drain the almonds and place in a food processor with the salt and ¼ cup of the water. Process until well combined, scraping down the sides as needed. Add another 1 to 2 tablespoons of water and continue to process until light and fluffy but not completely smooth. If it seems too thick add a bit more water one tablespoon at a time.*If making the ricotta in advance, cover and refrigerate at this point, and complete the next step just before serving.
Add the sugar and 2 teaspoons of the orange zest and pulse to combine. Refrigerate the ricotta while you prep the compote.
Cook the cranberry compote:
Place a 2-inch piece of orange peel and the juice from the orange in a sauce pan over medium-high heat. Add the cranberries, maple syrup, and sugar, and bring to a boil. Reduce heat and simmer until the cranberries burst and liquid thickens, about 10 minutes. Chill completely (this process can be sped up with an ice bath).
In individual glass serving dishes, layer the ricotta and compote and garnish with the remaining orange zest.
This recipe can be made up to two days in advance with one note - wait until just before serving to add the zest and sugar to the ricotta.