Food
Cranberry Compote
By Yankee Magazine|Nov 20 2002|
This tangy cranberry compote is a great way to refresh your taste buds mid-meal.
Yield
18-20 servings
Ingredients
1 cup seedless raisins
1 12-ounce package cranberries
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
3/4 cup cider vinegar
1 tablespoon grated lemon peel
1/4 cup orange juice
1/4 cup water
Garnish: orange zest
Instructions
In a large sacuepan over medium heat, combine all ingredients. Cover mixture and cook 20 minutes, stirring occasionally. Cool in pan. Transfer to a glass jar with an airtight lid, cover, and refrigerate. When ready to serve, pour compote into a serving dish and garnish with orange zest.
This compote is tangy – very refreshing. I would recommend making it at least several days in advance, so the flavors have a chance to mellow.
This was so good I used it in a culinary school function.
As a newly diagnosed type 2 diabetic, I had to substitute Splenda for the sugar. Tasted as good as the original recipe. Thanks Yankee!