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Cranberry Citrus Compote

Source: Fine Cooking - Issue No. 29
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Active Time:  5 Minutes
Total Time:  35 Minutes
  Yields 5 cups (Serves 20)
I like this technique for cooking cranberries in the oven because the berries stay whole.
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 (3 large)
Cranberry Citrus Compote Recipe at
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.

Serving size = 1/4 cup

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 5 cups (Serves 20)
Calories: 101
Sodium: 1mg
% Cal. from Fat: 0%
Carbohydrates, Total: 26g
Fiber: 2g
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