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Oven-Roasted Cranberry-Citrus Compote

Pen Waggener/flickr creative commons
Pen Waggener/flickr creative commons

Our copy of Fine Cooking Magazine’s book, How to Cook a Turkey, is dog-eared and food splattered. What’s great about this cranberry recipe is that it’s hands-off. You can roast it in the oven up to a week ahead; we think it’s better that way. Thus, you are killing two birds with one stone, though that is not a nice thing to say at Thanksgiving.

Oven-Roasted Cranberry-Citrus Compote
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Print Recipe
Recipe from How to Cook a Turkey, From the Editors and Contributors of Fine Cooking, Published by The Taunton Press, 2007
Servings
10
Servings
10
Oven-Roasted Cranberry-Citrus Compote
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe from How to Cook a Turkey, From the Editors and Contributors of Fine Cooking, Published by The Taunton Press, 2007
Servings
10
Servings
10
Ingredients
  • 2 12-ounce packages cranberries fresh, picked over and rinsed
  • 1 lemon zest of, finely grated
  • 1 orange zest of, finely grated
  • 2 shallots finely chopped (about 1/4 cup)
  • 2 cups sugar granulated
  • 1/2 cup orange juice fresh
  • 1/2 cup scallions (3 large) thinly sliced
Servings:
Instructions
  1. UP TO ONE WEEK AHEAD: Heat oven to 350 degrees. Combine the cranberries, lemon and orange zests, shallots, and sugar in a large bowl and mix thoroughly. Turn into a 3-quart glass baking dish and drizzle over the orange juice. Bake, stirring occasionally, until the sugar is dissolved and a few berries have popped open, about 30 minutes. Remove from the oven, let cool thoroughly (the pectin in the excess liquid will firm up when cool), cover, and refrigerate.
  2. 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 scrape into a serving bowl.

Reader Interactions

Comments

  1. Linda says

    November 22, 2015 at 6:26 pm

    What you didn’t mention above is how *gorgeous* this cranberry compote/sauce is: vibrant red and burgundy globes of plump cranberries, very lightly covered in a shiny translucent sauce. A feast for the eyes and tastebuds!

    Reply »
    • Faith Middleton says

      November 23, 2015 at 9:53 am

      Linda…thank you for that description…on the show we adore eating with all our senses — listening to the food cooking, touching it to check its doneness or eating with our fingers, and appreciating its physicality. I’d say you’re our kind of girl. Cheers, Faith

      Reply »

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