Ingredients Jump to Instructions ↓

  1. 24 ounces fresh cranberries Finely grated zest of

  2. 1 lemon Finely grated zest of

  3. 1 orange

  4. 2 shallots , finely chopped (about 4 tablespoons)

  5. 2 cups sugar

  6. 1/2 cup orange juice

  7. 1/2 cup thinly sliced scallions (3 large)

Instructions Jump to Ingredients ↑

  1. UP TO ONE WEEK AHEAD: Heat the oven to 350 degrees F. Pick through the cranberries to remove stems or bad berries. Combine the cranberries, lemon zest, orange zest, shallots, and sugar in a bowl and mix thoroughly. Turn into a 3-quart glass baking dish and drizzle the orange juice over the cranberry mixture. Bake, stirring occasionally, until sugar is dissolved and a few berries have popped open, about 30 min. Remove from the oven, cool thoroughly (the pectin in the excess liquid will firm up when cool), cover, and refrigerate." ON THE DAY OF SERVING: Remove the compote from the refrigerator early in the day to bring it to room temperature. Fold in the sliced scallions, and turn into a serving bowl. Serving size = 1/4 cup


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