RECIPE

© Tina Rupp

Cranberry-Licorice Compote

• Recipe by Tia Keenan

Fromager Tia Keenan of New York City’s Casellula Cheese & Wine Café pairs her sweet-and-tangy compote with Lazy Lady Farm Trillium or fresh goat cheese.

Plus: F&W’s Cheese Guide

 More Cranberry Recipes

• Make-Ahead
• Vegetarian

Ingredients

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

Directions

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.