Yield
Time
Ingredients
2 tablespoons (28 g) Unsalted Butter
1 1/2 cups (480 ml) Fresh Cranberries
1/2 cup (100 g) plus 2 Tablespoons (25 g) Granulated Sugar
2 tablespoons (30 ml) Grated Orange Zest
2 tablespoons ( 30 ml) Grand Marnier (optional)
1 tablespoon (15 ml) Grated fresh Ginger
Preparation
1. Melt the Butter in a heavy-bottomed saute pan set over low heat.
2. Stir in the cranberries, sugar, orange zest, Grand Marnier, and ginger.
3. Cook, stirring occasionally until the cranberries begin to burst. This should be approximately 6 minutes. The mixture will be bubbly and foamy.
4. Continue to cook for another 3 minutes.
5. Remove from the heat and let cool.
6. The Compote can be covered and kept in the refrigerator for up to 1 week.
Notes:
Bon appetit!
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