Candied cranberry compote

Candied cranberry compote

FOR 1.5 -2 KG 135 minutes
FiveStar: 
No votes yet

INGREDIENTS

For the candied cranberry compote

  • 800 gr. sugar
  • 700 gr. water
  • 850 gr. cranberries (fresh or frozen)
  • 120ml orange juice
  • 1 each cinnamon sticks

DIRECTIONS

For the candied cranberry compote

To prepare the candied cranberries, combine 680 gr of the sugar and 360ml of the water in a heavy-bottomed saucepan and bring to a simmer over medium0high heat, stirring until the sugar has dissolved. Add the cranberries and poach until tender, do not allow the syrup to come a boil. Remove from the heat and allow the cranberries to cool completely in the sugar syrup. Drain the cranberries and spread them on a parchment-lined sheet pan. Dry in 93⁰C oven until they are just slightly sticky, about 1½ hours. Reserve. To prepare the sauce, combine 170gr of the cranberries with the remaining 360ml water, the orange juice, the remaining 113gr sugar, and the cinnamon stick in a saucepan and simmer over medium heat until the cranberries bust and are very soft, about 20minutes. Remove the cinnamon stick and puree the mixture in a food processor. Transfer to a bowl and gently stir in the remaining candied cranberries. Add more sugar, if necessary. Store, tightly covered, in the refrigerator.

For the candied cranberry compote

  • 800 gr. sugar
  • 700 gr. water
  • 850 gr. cranberries (fresh or frozen)
  • 120ml orange juice
  • 1 each cinnamon sticks

For the candied cranberry compote

To prepare the candied cranberries, combine 680 gr of the sugar and 360ml of the water in a heavy-bottomed saucepan and bring to a simmer over medium0high heat, stirring until the sugar has dissolved. Add the cranberries and poach until tender, do not allow the syrup to come a boil. Remove from the heat and allow the cranberries to cool completely in the sugar syrup. Drain the cranberries and spread them on a parchment-lined sheet pan. Dry in 93⁰C oven until they are just slightly sticky, about 1½ hours. Reserve. To prepare the sauce, combine 170gr of the cranberries with the remaining 360ml water, the orange juice, the remaining 113gr sugar, and the cinnamon stick in a saucepan and simmer over medium heat until the cranberries bust and are very soft, about 20minutes. Remove the cinnamon stick and puree the mixture in a food processor. Transfer to a bowl and gently stir in the remaining candied cranberries. Add more sugar, if necessary. Store, tightly covered, in the refrigerator.

YL Gift Card

Give an unexpected gift to your loved ones by letting them experience a cooking class at The Seminar Project or a wonderful meal at Psomi & Alati.
MORE

Comments

@Yiannis Lucacos

INSTAGRAM FEED

FOLLOW ON INSTAGRAM

Stay informed

Register to receive our newsletter.
SUBSCRIBE TO OUR NEWSLETTER