Citrus-Cranberry Compote

From the kitchen of Carly

Tart cranberries meet bright citrus and maple in this glossy compote. Fresh orange segments folded in at the end keep their shape, adding pockets of juicy sweetness. Chill it ahead, then spoon over yogurt, oatmeal, or pound cake.

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

Ingredients

4 servings

  • 11 orange
  • 12 cups (8 ounces) fresh (or frozen, thawed) cranberries
  • 11 cup pure maple syrup
  • 11/4 cup fresh orange juice
  • 11/2 teaspoon vanilla extract

Instructions

  1. Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.

  2. Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5-10 minutes. Chill until cold.

  3. Gently stir orange segments into compote. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before serving.