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| Cranberry Citrus Compote |
I like this technique for cooking cranberries in the oven because the berries stay
whole.
Ingredients
24 ounces fresh cranberries
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
2 shallots, finely chopped [about 4 tablespoons]
2 cups sugar
1/2 cup orange juice
1/2 cup thinly sliced scallions
Method
Up to one week ahead:
Heat the oven to 350 degrees F. Pick through the cranberries to remove stems or
bad berries. Combine the cranberries, lemon zest, orange zest, shallots, and sugar
in a bowl and mix thoroughly. Turn into a 3-quart glass baking dish and drizzle the
orange juice over the cranberry mixture. Bake, stirring occasionally, until sugar is
dissolved and a few berries have popped open, about 30 min. Remove from the
oven, cool thoroughly [the pectin in the excess liquid will firm up when cool], cover,
and refrigerate."
On the day of serving:
Remove the compote from the refrigerator early in the day to bring it to room
temperature. Fold in the sliced scallions, and turn into a serving bowl.
whole.
Ingredients
24 ounces fresh cranberries
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
2 shallots, finely chopped [about 4 tablespoons]
2 cups sugar
1/2 cup orange juice
1/2 cup thinly sliced scallions
Method
Up to one week ahead:
Heat the oven to 350 degrees F. Pick through the cranberries to remove stems or
bad berries. Combine the cranberries, lemon zest, orange zest, shallots, and sugar
in a bowl and mix thoroughly. Turn into a 3-quart glass baking dish and drizzle the
orange juice over the cranberry mixture. Bake, stirring occasionally, until sugar is
dissolved and a few berries have popped open, about 30 min. Remove from the
oven, cool thoroughly [the pectin in the excess liquid will firm up when cool], cover,
and refrigerate."
On the day of serving:
Remove the compote from the refrigerator early in the day to bring it to room
temperature. Fold in the sliced scallions, and turn into a serving bowl.