Cranberry Citrus Compote
24 oz. fresh cranberries
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
2 shallots, finely chopped (about 4 Tbs.)
2 cups sugar
1/2 cup orange juice
1/2 cup thinly sliced scallions (3 large)
- Up to one week ahead: Heat the oven to 350°F. Pick through the cranberries to remove stems or bad berries.
- Combine the cranberries, lemon zest, orange zest, shallots, and sugar in a bowl and mix thoroughly. Turn into a 3-qt. glass baking dish and drizzle the orange juice over the cranberry mixture.
- Bake, stirring occasionally, until sugar is dissolved and a few berries have popped open, about 30 min. Remove from the oven, cool thoroughly (the pectin in the excess liquid will firm up when cool), cover, and refrigerate.
- On the day of serving: Remove the compote from the refrigerator early in the day to bring it to room temperature. Fold in the sliced scallions, and turn into a serving bowl.
Makes 5 cups.
- Side Dishes, Other