Makesabout 2 cups
- Active time:30 min
- Start to finish:2 hr (includes chilling)
November 2004
This is a sweet dessert compote—it does not go with the turkey. The oranges are cooked to make sure all the bitterness is released, so it's important that they're sliced very thin— an extremely sharp thin-bladed knife is best for the task.
-
3/4
cup
water
-
3/4
cup
sugar
-
1
large navel orange, quartered lengthwise and sliced crosswise paper thin (including peel)
-
1/4
cup
fresh or frozen cranberries (not thawed), thinly sliced
-
1
tablespoon
Grand Marnier or other orange-flavored liqueur
-
Bring water and sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Add orange and gently simmer over moderately low heat, uncovered, stirring occasionally, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 25 to 35 minutes.
-
Transfer to a heatproof bowl and cool. Stir in cranberries and Grand Marnier and chill, covered, until cold, about 1 hour.
Cooks' note: Compote can be chilled up to 4 days.
