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.
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
- 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.
- 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.
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!
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