Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, nan's orange cranberry compote. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
I don't care much for traditional cranberry sauce, and that jellied version that slides out of a can is just nasty. But it just seemed wrong to have a Thanksgiving dinner without cranberry sauce. So years ago I developed my own tastier version.
Nan's Orange Cranberry Compote is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Nan's Orange Cranberry Compote is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have nan's orange cranberry compote using 8 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Nan's Orange Cranberry Compote:
- Take 2 cup water
- Get 2 pints fresh cranberries
- Get 3/4 cup sugar
- Take 1 Zest of 2 navel oranges
- Prepare 1 box orange gelatin (4-1/2 cup serving size)
- Take 20 oz can of pineapple tidbits, with juice
- Prepare 2 navel oranges
- Get 1 cup walnut pieces
Cranberry-Orange Compote recipe: Try this Cranberry-Orange Compote recipe, or contribute your own. Cranberry Orange Compote. by: Chef Gwen. Stir into cranberry relish and reduce heat to medium. In heavy medium saucepan, combine cranberries, orange peel, juice and sugar.
Instructions to make Nan's Orange Cranberry Compote:
- Place cranberries in a colander and rinse with cold water. Discard any white berries (not ripe), soft, squishy berries (over ripe), or icky looking berries.
- Zest the oranges, getting just the bright orange outer layer, none of the white pith. Each will yield about 1 tablespoon of zest.
- Place the cranberries in a medium saucepan. Add the water, sugar, and orange zest and stir to combine. Place on high heat, bring to a boil, and cook on high heat for 5 minutes. Reduce heat to medium and cook another 5 minutes.
- Remove the cranberry mixture from the heat when done cooking and add orange gelatin. Stir to dissolve.
- While the cranberries are cooking, peel the oranges removing as much of the white pith layer as possible without getting all OCD and making yourself crazy.
- Separate the orange segments and cut them into thirds. You want big, juicy orange bites in the finished compote! Set them aside.
- Stir in the oranges and walnuts. Stir well to evenly distribute everything.
- Stir in the canned pineapple along with its juice. Allow to cool (don't refrigerate) for 30 minutes.
- When completely cooled, spoon into containers, cover and refrigerate. I like to make the day before I want it so it's very well chilled when served.
- If serving this as a dessert, it's extra yummy topped with a big squirt of whipped cream and a maraschino cherry! You can also change it up a bit with a different flavor of gelatin. Grape is quite good.
In a food processor, blend half a pound of cranberries with one whole, seeded and peeled orange, and half cup sugar. This sweet dish infused with oranges and cranberries is the perfect complement to a traditional Thanksgiving dinner. I adapted this from an Emeril Lagasse recipe that appeared on the Food Network's website. Cooking Channel serves up this Cranberry-Orange Compote recipe plus many other recipes at CookingChannelTV.com. Recipe courtesy of Bryan Voltaggio and Michael Voltaggio.
So that is going to wrap this up for this special food nan's orange cranberry compote recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
