Fresh Cranberry Compote

Emeril Lagasse

Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse with Marcelle Bienvenu, published by William Morrow, 1997

Show: Emeril LiveEpisode: Christmas Eve Dinner

Rated 4 stars out of 5
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  • Read 42 Reviews
Total Time:
1 hr 35 min
Prep
10 min
Inactive
1 hr 0 min
Cook
25 min
Yield:
5 cups
Level:
Easy
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Ingredients

  • 6 ounces fresh cranberries, rinsed and picked over
  • 1 tablespoon orange zest
  • 1/2 cup sugar
  • 1 cup water
  • Pinch of salt
  • Pinch of ground cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup fresh orange juice

Directions

In a non reactive, non-stick saucepan, over medium, combine the cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.

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Newest Ratings and Reviews

Read all 42 reviews

  • on December 25, 2011

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    Very good! Especially over the Beef Tenderloin with Horseradish recipe. YUM!

    people found this review Helpful.
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  • on November 30, 2010

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    FABULOUS! Make it every year, and it never misses. Pass those canned cranberry sauces in the grocery store. This is EASY and fast, but oh-so-delicous. Go ahead, try it...you'll never go back to canned.

    people found this review Helpful.
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  • on November 24, 2010

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    I've been using this recipe for over 6 years. It's always a winner with just the right amount of sweet and tart. It pairs beautifully with turkey and fixin's and with any "regular" dinner (chicken, lamb etc..

    people found this review Helpful.
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