Sunday, November 20, 2016

My Favorite Cranberry Orange Pecan Compote

Cooking is really what you love in your flavor wheel house. There is no right or wrong way to make a cranberry compote as far as flavor profiles. Occasionally I have read that people will add some jalapeño even for a change. The techniques will get you where you need to for the finished food but flavors?  That is really up to your tastebuds.

For more cranberry compote recipes click here. 

My Favorite Cranberry Orange Pecan Compote

peel orange with vegetable peeler for strips
but just the colorful part

My Favorite Cranberry Orange Pecan Compote

6 servings +


1 cup orange juice
1 cup sugar, white or light brown
3 - 1" wide strips of orange peel                                          

shelled pecans
14 oz fresh whole cranberries
2/3 cup chopped toasted pecans


Into a saucepan bring orange juice and sugar to a boil.   Add the cranberries, orange peel, and simmer till the berries start popping and liquid thickens.  When ready to cool, thoroughly stir in the toasted pecans to spread evenly.  Leave the peel in or remove if you wish. The liquid will thicken more while cooling. Store in a tightly covered container in the refrigerator until you need to serve. Serving suggestion: top with some grated orange rind and sprinkled chopped toasted pecans. This will be colorful and let the guests know exactly what's in the compote.

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