A perfect Thanksgiving side dish – this Orange Compote with Candied Cranberries is a great change up to the ordinary cranberry sauce!
Course Side Dish
Cuisine American
Keyword candied cranberries, orange compote, thanksgiving side dish
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour
Servings 10servings
Author Deborah Harroun
Ingredients
7Navel oranges
1/4cupwater
112 oz bag fresh cranberries
1cupsugar
1cinnamon stick
Instructions
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.