Cranberry-Orange Compote

  • Servings: Makes 1 1/2 pints

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  • 4 navel oranges
  • 1 1/2 cups fresh cranberries, picked over
  • 1/2 cup sugar
  • 1 tablespoon Grand Marnier

How to make this recipe

  1. using a sharp paring knife, peel the oranges, removing the skin and all the bitter white pith. Working over a bowl to catch the juice, cut in between the membranes to release the sections. Reserve the orange sections and juice in separate bowls.

  2. In a nonreactive medium saucepan, combine the cranberries with the sugar and 1/4 cup of the reserved orange juice. Cook over low heat, stirring often, until the cranberries pop and soften, about 4 minutes. Remove from the heat and stir in the orange sections and Grand Marnier. Refrigerate the compote until cool.

Contributed By Published November 1996

457717 recipes/cranberry-orange-compote 2013-12-06T23:21:24+00:00 Karen Barker fall|winter|christmas|dinner-party|thanksgiving|desserts|sauces-and-condiments|make-ahead november-1996,dessert recipe,Karen Barker,Magnolia Grill,cranberry orange compote,fruit compote recipes,cranberry-orange-compote 457717

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