(serves 10, depending on how much you like cranberries -- this should be ample for up to 15 if most folks just take them for the color)
- 24 ounces fresh cranberries (2 bags)
- zest of 1 lemon (just the pretty yellow part, not the nasty white part)
- zest & juice of 1 large, juicy orange (ditto)
- 3 medium shallots, minced
- 2 cups sugar
- 1/2 cup scallion, sliced
- 1/2 teaspoon freshly grated ginger root (optional)
Preheat oven to 350-degrees. Throw all of the ingredients into a bowl and mix well. Pour into a 2 qt. glass or ceramic baking dish (I love the coated ceramic dishes -- they're a snap to clean), being sure to mix in all of the sugar that sticks to the bottom of the mixing bowl. Bake for 45 minutes, or until some of the cranberries have started to burst, stirring once about 20 minutes into cooking.
Remove from oven and allow to cool completely on a baking rack. Store in the fridge until ready to serve.
Don't worry if this seems a little thin at first. Cranberries are loaded with pectin and the compote will firm a bit once they're in the fridge. Make it, eat it, and let me know how yummy you think it is!
COMING UP NEXT: White Truffle Dinner at Volt!