Cranberry Citrus Compote

  • Active Time 5m
  • Total Time 35m

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)


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 the sugar is dissolved and a few berries have popped open, about 30 minutes. 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 <I>Fine Cooking<. All rights reserved.

RecID 1685

nutrition information per serving

101 calories; 0g total fat; 0mg cholesterol; 1mg sodium; 26g carbohydrates; 2g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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