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
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.
Recipe © 2007 by Taunton Press. All rights reserved.