by AntoniaJames
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AntoniaJames's Notes:
ExpandGrated zest and juice of 1 orange Ask a question about this ingredient
Grated zest and juice of 1 lemon Ask a question about this ingredient
½ teaspoon grated nutmeg Ask a question about this ingredient
1 teaspoon crushed anise seeds (I prefer ones from Spain.) Ask a question about this ingredient
1/3 cup apple brandy Ask a question about this ingredient
¼ teaspoon salt Ask a question about this ingredient
3/4 cup red wine (I use a vin ordinaire from southern France.) Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
8 dried black mission figs, chopped into 6 – 8 pieces each Ask a question about this ingredient
2 tablespoons regular molasses Ask a question about this ingredient
8 ounces organic cranberries Ask a question about this ingredient
1 tart apple that's been peeled, cored and grated Ask a question about this ingredient
½ cup ruby port Ask a question about this ingredient
Combine in a heavy saucepan over medium heat all of the ingredients except the cranberries, apple and port.
Ask a question about this stepSimmer for about 10 minutes over very low heat, stirring frequently.
Ask a question about this stepAdd the cranberries and apple and simmer for another ten minutes, stirring occasionally. Add the port and simmer for another two minutes.
Ask a question about this stepCool and then put in a jar and refrigerate, covered, for at least a few days before serving. (Five or six, or more, is even better.)
Ask a question about this stepEnjoy! ;o)
Ask a question about this stepI actually tried it, using about 1 1/2 whole star anise (one was broken). I wrapped it in cheesecloth with some whole cloves. I actually found that its flavor was too dominant when I tasted the compote while still just warm, so I pulled it out right away. Now (five days later), the flavor is just barely in the background, and not so noticeable, as the other flavors have come together. That said, unless you like and know that everyone else really likes star anise, go easy on it. In fact, I wouldn't put it in if serving a crowd. ;o) P.S. Even if you make it a few days in advance, which you should, if you have an extra burner, you should warm this stuff up over very low heat, with the lid off, just to get its gorgeous smell into your (or whoever's) kitchen and house. I plan to!! (Maybe I'll put it in a small crock pot, with the lid off.)
Thanks AJ, I have one more store I can scour for anise seeds; otherwise I will leave out entirely. Making this tomorrow.
If you can't find the anise seeds, don't worry! I made a batch without them, using about a teaspoon of freshly grated nutmeg instead, and it was (is!) fantastic. (I put a few dried bing cherries and finely chopped prunes in that one instead of the figs. Delicious.) This is very flexible. The red wine + port + spices + dried fruit really define it. ;o)
Do you think I could use pear brandy or kirshwasser in place of the apple brandy? I haven't decided on what food52 cranberry sauce recipe to make for T-day, and this is definitely a contender.
Yes!! The brandy gives it oomph without lending a specific flavor, given the strength of everything else in this. Of course, you could always float a bit, to get that gorgeous pear brandy aroma (and other benefits) . . . . . ;o) P.S. Be sure to make this a few days ahead. It's much, much tastier 48 hours later.
Whatever, between the recipe and your comment I have all the ingredients. This is taking the trip to the Bird.
Alas, despite two attempts, not all of the ingredients and not all of the instructions are appearing. The recipe also calls for 1/4 teaspoon cinnamon, 8 dried black mission figs (cut into 6 - 8 pieces, each), 2 tablespoons regular molasses, 8 ounces organic cranberries, 1 tart apple that’s been peeled, cored and grated and ½ cup ruby port. The cranberries and apple are added after the other ingredients have simmered for ten minutes. This should be served after a few days, preferably five or six, or more. ;o)
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
If I use star anise, how much would you recommend that I use?