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In response to
"if I start driving now.. -- nm"
by
b.
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nmbb!.
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This is the basic recipe, which makes 2 cups of compote. I tripled it and replaced one of the bags of cranberries with a diced sweet apple and a diced Asian pear (which holds up under heat a lot better than other pears).
Each recipe makes 2 cups, so I ended up with 6 cups of compote. Enough to freeze a quarter for future use, then I held back a quarter portion for myself for leftovers, and I'm taking the other half to Thanksgiving dinner tomorrow.
1 cup Ruby Port
1/2 cup sugar
2 cinnamon sticks (3" long)
zest of 1/2 an orange (use a vegetable hand-peeler)
half a tsp. sea salt
12 oz (340 g) fresh cranberries (3 1/2 cups)
1 teaspoon aged balsamic vinegar
Place the Port, sugar, cinnamon sticks, orange zest and salt in a medium saucepan and bring to a boil.
Once boiling, reduce heat to medium/medium-high and add the cranberries.
Stir well and fast-simmer for 6 to 7 minutes until the cranberries have fallen apart and the juices have thickened, stirring frequently.
Coarsely mash the cranberries with a potato masher until the mixture is chunky.
Remove from heat, stir in the vinegar, and transfer to a bowl to cool to room temperature.
Once cooled, remove and discard the cinnamon sticks.
Serve at room temperature.
If you refridgerate it, make sure to allow it to come to room temperature before serving -- it tastes much better at room temperature, rather than cold, for reasons I do not understand.
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Responses:
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thanks!
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b.
Nov 25, 19:32
2
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b!
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budice
Nov 25, 19:42
1
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