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Friday, November 21

Cranberry compote


Water
1 ½ cups
Sugar
1 ½ cups
Cranberries, fresh, picked clean
12 ounces
Lemon juice
½
Orange zest
1 tablespoon
Applejack brandy
3 tablespoons
  1. In a deep 4-quart saucepan, combine the water and sugar; bring to a boil over medium-high heat. 
  2. Reduce the heat to maintain a simmer, and cook for about 10 minutes, until the texture is syrupy. 
  3. Add the cranberries, juice, and zest. 
  4. Adjust the heat so the mixture barely simmers and cook, stirring occasionally, for about 10 minutes, until the cranberries just begin to pop open and the syrup thickens. 
  5. Remove from heat, and let cool to room temperature. 
  6. Add the brandy. 
  7. Transfer to a bowl, cover, and refrigerate. 
  8. Remove from the refrigerator 1 hour before serving. 
Recipe from The New Thanksgiving Table by Diane Morgan.

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