Cranberry-Citrus Compote
Quick and easy cranberry sauce, Always my go to 🙂 From Fine Cooking Thanksgiving Cookbook pg 42
Ingredients
- 2 12 oz packages of fresh cranberries picked over and rinsed
- l finely grated zest of lemon
- 1 finely grated zest of orange
- 2 shallots
- 2 cups granulated sugar
- ½ cup orange juice
- ½ cup scallions thinly sliced
Instructions
Up to a week ahead
- Heat the oven to 350°F. Combine the cranberries, lemon and orange zests, shallots, and sugar in the large bowl and mix thoroughly. Turn into a 3-qt glass baking dish and drizzle over the orange juice.
- Bake, stirring occasionally, until the sugar is dissolved and a few berries have popped open, about 30 minutes.
- Remove from the oven, let 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 to room temperature. Fold in the sliced scallions and serve.
