Cranberry-Orange Compote

Recipe courtesy Voltaggio Brothers
Show: Williams-Sonoma Specials Episode: Voltaggios Take On: Thanksgiving
TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 25 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 star anise
  • 1 large or 2 small fresh bay leaf
  • 1 orange, juiced and zested in strips
  • 1/4 teaspoon fine sea salt
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Directions

In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.

Cook's Note: The compote can be made, cooled and stored for up to 3 days.

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Newest Ratings and Reviews

Read all 6 reviews

  • on December 17, 2011

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    Wonderful recipe for cranberry sauce. Easy to do and can be served hot, cold or at room temperature.

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  • on November 29, 2011

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    Absolutely Delicious! Thank you to the Voltaggios for inspiring me to do something a little out of the ordinary. I have always thought it a huge shame to open a can of cranberry after all the effort that goes into making the most special meal of the year. I made two slight modifications due to not having exactly what I needed. I don't have a zester that cuts the zest into strips, so used a microplane and I couldn't find star anise, so used anise seed - effectively changing the final product in that the zest and anise stayed in. I thought this was extremely easy to do and the dish was a huge hit. Everyone just loved it.

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  • on November 24, 2011

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    I gave it the fourth star for the wine reduction, which provided an interesting flavor. Definitely make use of the temperature of the reduction provided in the recipe - it takes some time to reduce and it helped to be able to shoot for a definite endpoint, plus this will prevent having to over-simmer after adding the fruit. I also added ~1/3 of a vanilla bean, which worked for me. Next time, I might look for a more flavorful wine; the one I used was very smooth, but I think a little more tartness might come out nicely at the end. I halved the recipe though, and the other half of that bottle was the perfect accompaniment!

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