Fresh Cranberry Compote


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In a non-reactive, non-stick saucepan, over medium, combine the cranberries, zest, sugar, water, salt and cinnamon. Bring mixture to a boil and cook for 10 minutes. Dissolve cornstarch in the orange juice. Add the mixture to the pan and stir to blend. Simmer another 15 minutes until mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.

6 oz Fresh cranberries, rinsed and picked over
1 T Orange zest
1/2 c Sugar
1 c Water
Pinch of salt
Pinch of ground cinnamon
1 T Cornstarch
1/4 c Fresh orange juice

Source: Emeril Lagasse

  • Date: 2.48 pm, 8 November 2015
  • Category: Sauces