Fresh cranberry compote
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Fresh cranberries; rinsed and picked |
| ; over | ||
| 1 | tablespoon | Orange zest |
| ½ | cup | Sugar |
| 1 | cup | Water |
| 1 | pinch | Salt |
| 1 | pinch | Ground cinnamon |
| ¼ | cup | Plus 1 tablespoon cornstarch |
| ¼ | cup | Fresh orange juice |
Directions
In a non reactive, non-stick saucepan, over medium, combine the cranberries, zest, ½ cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve 1 tablespoon cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend.
Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.
Yield: 5 cups
Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997 Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW #EMIB83 Converted by MM_Buster v2.0l.