My F&W
quick save (...)
Cranberry-Licorice Compote
© Tina Rupp

Cranberry-Licorice Compote

  • TOTAL TIME: 20 MIN
  • SERVINGS: Makes 2 cups
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Fromager Tia Keenan of New York City's Casellula Cheese & Wine Café pairs her sweet-and-tangy compote with Lazy Lady Farm Trillium (Cheese on 62nd, 212-980-5544) or fresh goat cheese.

Plus: F&W's Cheese Guide

  1. 6 tablespoons unsalted butter
  2. 6 star anise pods
  3. 2 cinnamon sticks, broken
  4. 1/2 vanilla bean, seeds scraped
  5. 1 pound cranberries
  6. 1/2 cup light brown sugar
  7. 2 tablespoons sherry vinegar
  8. 1 teaspoon Pernod
  9. 1 teaspoon finely grated lemon zest
  10. 1 teaspoon finely grated lime zest
  1. In a large saucepan, melt the butter. Add the star anise pods, cinnamon sticks and vanilla bean and seeds and cook over moderately high heat until sizzling, about 1 minute. Add the cranberries and brown sugar, cover and cook over moderate heat, stirring occasionally, until the cranberries burst, about 5 minutes. Add the vinegar and Pernod and cook for 2 minutes longer. Discard the star anise pods, cinnamon sticks and vanilla bean and stir in the lemon and lime zests. Let the compote cool to room temperature before serving.
Make Ahead The compote can be refrigerated for up to 1 month.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.