Advertisements

Spiced Cranberry Compote

So, compote is a pretty fancy term for fruit in a sugar syrup. In this case, it reminds me very much of the most awesome cranberry sauce you’ve ever had. Spiced and fragrant instead of just the blah dash of color on the corner of your Thanksgiving plate. Delicious with “Colleen”, my Pumpkin Eggnog Bread Pudding. The post for the bread pudding has a photo of the compote along side it.

Spiced Cranberry Compote

1 1/2 cups frozen or fresh cranberries
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup orange juice
1 1/2 teaspoons orange zest

1. In a small heavy-bottomed saucepan combine the cranberries, nutmeg, cinnamon, sugar, orange juice and zest. Bring to a simmer over medium-high heat then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 4 to 6 minutes. Let cool completely before serving.

The compote can be made ahead, refrigerated, covered, for up to 2 days. Remove 1 hour before serving; serve at room temperature.

Copyright 2010 by Kathy Casey Food Studios(r)
Advertisements

Trackbacks

  1. […] with spiced cranberry compote, which could also be prepared the night […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: