Orange Compote with Candied Cranberries {Thanksgiving Week/Fridays with Rachael Ray}

Orange Compote with Candied Cranberries {Thanksgiving Week/Fridays with Rachael Ray} might be just the sauce you are searching for. This recipe serves 10 and costs 60 cents per serving. One serving contains 142 calories, 1g of protein, and 0g of fat. 123 people have made this recipe and would make it again. A mixture of cinnamon stick, water, navel oranges, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Taste and Tell Blog. Overall, this recipe earns a good spoonacular score of 59%. Similar recipes include Pizza Carbonara | Fridays with Rachael Ray, Fridays with Rachael Ray – Taco Dogs, and Zucchini Boats {Fridays with Rachael Ray}.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Remove 2 strips of orange zest from one of the oranges using a vegetable peeler. In a pan, combine 1/4 cup water, the cranberries, 1/2 cup of the sugar and the strips of orange zest. Bring to a boil. Lower the heat and let simmer until it is reduced to a syrup consistency, 10-15 minutes. Remove from the heat and let cool; remove the orange zest.Squeeze the juice from 2 of the oranges. Measure out 1/2 cup of juice and set aside. (If you have extra juice, reserve for another use.) In a saucepan, combine the 1/2 cup of juice with the remaining 1/2 cup sugar and the cinnamon stick. Bring to a simmer and cook until you reach a syrup consistency, about 10 minutes. Remove and discard the cinnamon stick.Cut the peel and the pith from the remaining 5 oranges. Cut between the orange membranes to remove the segments. Place the orange segments in a bowl. Add the orange syrup. Stir in the candied cranberries and refrigerate until chilled.---------------------------From Everyday with Rachael Ray November 2011

 

Step by step:

1. Remove 2 strips of orange zest from one of the oranges using a vegetable peeler. In a pan, combine 1/4 cup water, the cranberries, 1/2 cup of the sugar and the strips of orange zest. Bring to a boil. Lower the heat and let simmer until it is reduced to a syrup consistency, 10-15 minutes.

2. Remove from the heat and let cool; remove the orange zest.Squeeze the juice from 2 of the oranges. Measure out 1/2 cup of juice and set aside. (If you have extra juice, reserve for another use.) In a saucepan, combine the 1/2 cup of juice with the remaining 1/2 cup sugar and the cinnamon stick. Bring to a simmer and cook until you reach a syrup consistency, about 10 minutes.

3. Remove and discard the cinnamon stick.

4. Cut the peel and the pith from the remaining 5 oranges.

5. Cut between the orange membranes to remove the segments.

6. Place the orange segments in a bowl.

7. Add the orange syrup. Stir in the candied cranberries and refrigerate until chilled.---------------------------From Everyday with Rachael Ray November 2011

Nutrition Information:

covered percent of daily need