Yield: about 2 cups
Recipe: 170/200
“Back to Baking”, pp. 320
Finally I am doing recipes from the back of the cookbook! This is a rare opportunity. They are typically compotes, sauces and garnishes so should be paired with a main dessert. I made this vanilla cranberry compote to go with the steamed chocolate puddings I was making, as suggested by Anna Olson. The compote was simple to make, and was very fragrant and tasty. Not too sour, good vanilla flavor but not overpowering, and just the right amount of orange zest for some freshness. Great compote, and I liked the texture of it.
Ingredients:
- 2 cups fresh or frozen cranberries
- ½ cup water
- 1 vanilla bean or 1 tablespoon vanilla bean paste
- 1 teaspoon finely grated orange zest
- ⅔ cup sugar
Directions:
- Bring the cranberries, water, scraped seeds from the vanilla bean (or bean paste, if using) and orange zest up to a simmer over medium heat. Simmer the cranberries for 5 minutes, then add the sugar and simmer for 10 more minutes, stirring occasionally.
- Remove the compote from the heat, cool to room temperature, then chill until ready to serve. The compote will keep in the refrigerator for up to 2 weeks.
Happy baking!
Valerie
Valerie 