Prep time: 20 minutes - Start to finish: 2 hours 35 minutes (including chillingtime) - To make ahead: the compote will keep, covered, in the refrigerator forup to 2 days. - Ease of preparation: moderate
Light enough to follow even a substantial meal, this pretty compote has arefreshing balance of sweet and tart flavors. Serve with vanilla frozen yogurtfor dessert or with plain yogurt for breakfast or brunch.
Makes 6 servings, about 3/4 cup each
Ingredients:
1 3/4 cups fresh or frozen cranberries
1 1/4 cups water
2 3/4 by 2 1/2-inch strips orange zest, preferably organic
1/2 cup orange juice
1/2 cup sugar
1 cinnamon stick (optional)
3 large red grapefruit
fresh mint sprigs for garnish
Preparation
Preparation:
Combine cranberries, water, orange zest, orange juice, sugar and cinnamon stick(if using) in a medium saucepan. Bring to a boil over medium-high heat. Cook,stirring often, until the cranberries are tender and begin to pop, 3 to 5minutes.
Transfer to a large bowl. Cover loosely and refrigerate untilthoroughly chilled, about 2 hours.
An hour or two before serving, prepare grapefruit: With a sharp knife, removethe skin and all the white pith from the fruit. Working over a bowl, cut thesegments from their surrounding membranes.
Squeeze juice from the membranes intothe bowl before discarding. Add segments and juice to the cranberry mixture. Toserve, divide the compote among 6 dessert bowls and garnish with mint.
Per serving: 140 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 36 gcarbohydrate; 1 g protein; 4 g fiber; 2 mg sodium.
Nutrition bonus: 20 mg vitamin c (35% dv), 16% dv fiber.
Cranberry and pear variation:
Instead of grapefruit, peel and core 3 to 4 Bartlett or Anjou pear, cut into1/2-inch wedges. In the first paragraph, after the mixture comes to a boil, addpears and reduce heat to medium-low.
Simmer gently until the cranberries andpears are tender, 5 to 10 minutes.
Cover loosely and refrigerate untilthoroughly chilled, about 2 hours. Omit the grapefruit.
Recipe by Ken Haedrich
