Cranberry Orange Compote                                                    

Recipe courtesy Norma Jean Harden; Spoonbread Catering                    

1 pound (4 cups) fresh cranberries
1 1/2 cups sugar 
1 cup water 
1 whole orange, unpeeled, seeds removed, and chopped fine 
1/4 teaspoon ground cloves 
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts 
Sprinkle ground cinnamon   

 Wash cranberries and set aside.                                            

Bring sugar and water to a boil. Add cranberries, oranges, and cloves.    

Simmer over a high flame, stirring frequently, until berries pop open. Add  crushed pineapple, walnuts, and cinnamon, and blend. Cool and serve.   

Can be made a couple of days ahead and kept refridgerated.    

 Yield: Approximately 2 pints  
 Prep Time: 10 minutes 
 Cook Time: 15 minutes                                                      

 Difficulty: Easy                




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