CRANBERRY ORANGE COMPOTE RECIPE RECIPES
CRANBERRY-ORANGE COMPOTE RECIPE - KAREN BARKER | FOOD & WINE
Plus: More Dessert Recipes and Tips
Provided by Karen Barker
Yield Makes 1 1/2 pints
Number Of Ingredients 4
Steps:
- using a sharp paring knife, peel the oranges, removing the skin and all the bitter white pith. Working over a bowl to catch the juice, cut in between the membranes to release the sections. Reserve the orange sections and juice in separate bowls.
- In a nonreactive medium saucepan, combine the cranberries with the sugar and 1/4 cup of the reserved orange juice. Cook over low heat, stirring often, until the cranberries pop and soften, about 4 minutes. Remove from the heat and stir in the orange sections and Grand Marnier. Refrigerate the compote until cool.
CRANBERRY AND ORANGE COMPOTE | SAINSBURY'S RECIPES
The only sauce to serve with Christmas roast turkey: Marcus Wareing's cranberry and orange compote from Sainsbury's magazine
Provided by Marcus Wareing
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 7
Steps:
Put all the ingredients in a pan and place over a moderate heat. Stir until the sugar dissolves, then simmer for 30 minutes until most of the liquid has evaporated.
Cool, then remove the cinnamon and cardamom pods. The star anise look pretty – but don't eat them!
Get ahead: make up to 3 days ahead; chill.
Kitchen secret: if you want extra for leftovers, you can easily double the recipe.
Nutrition Facts : Calories 70 calories, FatContent 0.1 grams, SaturatedFatContent 0.0 grams, SugarContent 3.5 grams, SodiumContent 0.0 milligrams salt, CarbohydrateContent 11.1 grams, FiberContent 1.0 grams, ProteinContent 0.2 grams
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