Candied-Orange and Cranberry Compote

From the kitchen of Carly

Translucent orange slices suspended in a jewel-toned syrup, sharpened by tart cranberries and a splash of Grand Marnier. This compote is simultaneously bitter, sweet, and bright, making it perfect alongside rich desserts or spooned over yogurt and granola.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 cup water
  • 13/4 cup sugar
  • 11 large navel orange, quartered lengthwise and sliced crosswise paper thin (including peel)
  • 11/4 cup fresh or frozen cranberries (not thawed), thinly sliced
  • 11 tablespoon Grand Marnier or other orange-flavored liqueur

Instructions

  1. Bring water and sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Add orange and gently simmer over moderately low heat, uncovered, stirring occasionally, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 25 to 35 minutes.

  2. Transfer to a heatproof bowl and cool. Stir in cranberries and Grand Marnier and chill, covered, until cold, about 1 hour.