Cranberry Rum Compote
By Cristina Acosta ©2007
This compote is a
versatile variation of the usual holiday cranberry sauce. Use
it to enhance the savory flavor of cooked turkey or as a
topping on Sweet Bean & Potato Tart with Hazelnut
Crust.
Yield: Approx 3
½ cups.
Time: about 5 minutes
to assemble. 15 minutes to cook. 30 minutes or more to cool
Tools: Stove,
saucepan
Ingredients:
- whole raw cranberries – 12 oz dry weight OR approx. 3 cups
- ¼ cup dark rum (the cooking process causes the alcohol to evaporate, leaving only flavor)
- ½ Cup brown sugar
- 1 T. orange zest*
- 1 cup orange juice
-
dash of sea salt
Directions:
Combine all ingredients in a small saucepan and bring to a boil
on medium/high heat, stirring frequently for 15-20 minutes. By
then at least 1/3 of the berries have spilt open and the liquid
has reduced and thickened, remove the compote from the heat and
cool.
Compote will continue to thicken as it cools.
Serve chilled or at room temperature.
*See involved instructions for Orange zest on the Creamsicle Flan Recipe
