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 More Cranberry Recipes

Tia Keenan
December 2008

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Credit: © Tina Rupp

Recipe Summary

total:
20 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The compote can be refrigerated for up to 1 month.

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