Festive Red Berry Compote
Introduction
About this Recipe
Recipe from Set for the Holidays
Appetite for Random House, 2018
This fruit compote smells like Christmas as it simmers—the aroma of pears, cranberries and raspberries melding with orange zest and spices is better than any scented candle you could buy. Best of all, this compote has many uses, making it a true holiday fixture and a wonderful gift. Serve it as a sauce or as a topping for pancakes or waffles. It works well with savoury dishes too: bake it on top of a wheel of Brie and serve with crackers.
Ingredients
- 1 cup (100 g) frozen cranberries
- 1 cup (100 g) frozen raspberries
- 1 pear, peeled and cut into a small dice
- 1/2 cup (100 g) granulated sugar
- 2 tsp (10 mL) finely grated orange zest
- 1/2 tsp (1.5 g) ground cinnamon
- 1/4 tsp (.75 g) ground ginger
- 1/4 tsp (.75 g) ground cloves
You can refrigerate cooled compote in an airtight container for up to 3 weeks. Double the recipe for gift-giving, add a label to the jars to let recipients know that the compote should be kept refrigerated and used promptly. (This recipe is suitable for canning, if you prefer to store it at room temperature in the pantry. Be sure to thoroughly sterilize the jars and lids in boiling water and follow safe canning procedures. You will need to leave 1/4 inch (6 mm) of headspace at the top of each jar and boil the filled jars for 10 minutes.)
To take this compote from nice to a little naughty, add a splash (or more) of Grand Marnier to after you take it off the heat.
