by Rhonda35
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Rhonda35's Notes:
Expand2 large navel oranges, peels reserved and sections chopped Ask a question about this ingredient
2 cups water Ask a question about this ingredient
3 cups fresh cranberries, sorted Ask a question about this ingredient
2 large crisp apples (such as Granny Smith or Gala), peeled, cored and chopped Ask a question about this ingredient
1/2 cup fresh orange juice Ask a question about this ingredient
2 limes, zested and juiced Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
2 teaspoons minced fresh ginger Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/4 teaspoon ground cloves Ask a question about this ingredient
1 star anise pod Ask a question about this ingredient
1/2 cup maple syrup Ask a question about this ingredient
3 tablespoons brandy or cognac Ask a question about this ingredient
1/2 cup toasted walnuts, chopped Ask a question about this ingredient
1 cup dried cranberries Ask a question about this ingredient
Chop orange peel into small dice. Place in 2-quart saucepan with the water. Bring to a boil, reduce to a gentle simmer and cook 10 minutes. Drain and place peel back in the pan. (This procedure removes much of the bitterness from the peel and softens its texture.)
Ask a question about this stepAdd remaining ingredients to the pan, except syrup, brandy, walnuts and dried cranberries. Bring to a boil, reduce heat and simmer partially covered over low heat for 15-20 minutes. Mixture should be thickened and cranberries should have popped, yet held some of their shape.
Ask a question about this stepRemove star anise pod. Stir in remaining ingredients and cook one minute more.
Ask a question about this stepRemove from heat and cool to room temperature before serving. Compote can be made several days ahead and stored in refrigerator till needed. Serve chilled or at room temperature.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
