A perfect Thanksgiving side dish – this Orange Compote with Candied Cranberries is a great change up to the ordinary cranberry sauce!
- 7 Navel oranges
- 1/4 cup water
- 1 (12 oz) bag fresh cranberries
- 1 cup sugar
- 1 cinnamon stick
- Remove 2 strips of orange zest from one of the oranges using a vegetable peeler.
- In a pan, combine 1/4 cup water, the cranberries, 1/2 cup of the sugar and the strips of orange zest. Bring to a boil. Lower the heat and let simmer until it is reduced to a syrup consistency, 10-15 minutes. Remove from the heat and let cool; remove the orange zest.
- Squeeze the juice from 2 of the oranges. Measure out 1/2 cup of juice and set aside. (If you have extra juice, reserve for another use.) In a saucepan, combine the 1/2 cup of juice with the remaining 1/2 cup sugar and the cinnamon stick. Bring to a simmer and cook until you reach a syrup consistency, about 10 minutes. Remove and discard the cinnamon stick.
- Cut the peel and the pith from the remaining 5 oranges. Cut between the orange membranes to remove the segments. Place the orange segments in a bowl. Add the orange syrup. Stir in the candied cranberries and refrigerate until chilled.
from Everyday with Rachael Ray November 2011
Keywords: candied cranberries, orange compote, thanksgiving side dish