Recipe courtesy of Emeril Lagasse

Fresh Cranberry Compote

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 2 cups
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Ingredients

Directions

  1. Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
  2. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
  3. Remove from the heat and cool completely.
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