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Cranberry and orange compote

Name: Cranberry and orange compote
Prep time: 10 min
Total time: 40 min
Yield: 12
Ingredients: 250g fresh cranberries; zest and juice of 2 oranges; 250ml port; 100g caster sugar; 1 cinnamon stick; 3 star anise; 3 cardamom pods

Serves 12 | prep 10 mins | total time 40 mins, plus cooling

Cranberry and orange compote

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Marcus Wareing

Serves 12 | prep 10 mins | total time 40 mins, plus cooling

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Tags

Sides

Vegetarian

Make ahead

Sauces

Gluten-free

Christmas

Nutritional information (per serving)

Calories

72Kcal

Fat

0gr

Saturates

0gr

Carbs

13gr

Sugars

13gr

Fibre

1gr

Protein

0gr

Salt

0gr

Marcus Wareing

Two Michelin-starred chef patron of restaurant Marcus and judge on Masterchef: The Professionals. As a restauranter, he runs The Gilbert Scott at St Pancras Renaissance Hotel and Tredwells. Marcus is also the author of seven outstanding cookbooks and loved for his refined British cuisine.

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Ingredients

250g fresh cranberries
zest and juice of 2 oranges
250ml port
100g caster sugar
1 cinnamon stick
3 star anise
3 cardamom pods

Step by step

Get ahead

Make up to 3 days ahead; chill.

Put all the ingredients in a pan and place over a moderate heat. Stir until the sugar dissolves then simmer for 30 minutes until most of the liquid has evaporated.
Cool, then remove the cinnamon and cardamom pods. The star anise look pretty – but don’t eat them!
Tip
If you want extra for leftovers, you can easily double the recipe.

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