This cranberry citrus compote gets cooked in the oven, not on the stovetop, so it’s hands-off. You can make it up to a week ahead; store it in a zip-top bag to save space in the fridge.–Michael Brisson
Cranberry Citrus Compote Recipe
- Quick Glance
- 10 M
- 40 M
- Yields 5 cups
- Two 12-ounce packages fresh cranberries, picked over and rinsed
- Finely grated zest of 1 lemon
- Finely grated zest of 1 orange
- 2 shallots, finely chopped (about 1/4 cup)
- 2 cups granulated sugar
- 1/2 cup fresh orange juice
- 1/2 cup thinly sliced scallions (3 large)
- 1. Up to one week ahead, heat the oven to 350°F (175°C).
- 2. Combine the cranberries, lemon and orange zests, shallots, and sugar in a large bowl and mix thoroughly. Turn into a 3-quart glass baking dish and drizzle over the orange juice.
- 3. Bake, stirring occasionally, until the sugar is dissolved and a few berries have popped open, about 30 minutes. Remove from the oven, let cool thoroughly (the pectin in the excess liquid will firm up when cool), cover, and refrigerate.
- 4. On the day of serving, remove the cranberry compote from the refrigerator early in the day to bring it to room temperature. Fold in the sliced scallions and scrape into a serving bowl.
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Cranberry Citrus Compote Recipe © 2007 Taunton Press. Photo © 2007 Scott Phillips. All rights reserved.
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