Cranberry-Orange Compote

  • Servings: Makes 1 1/2 pints


  • 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

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