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10 January 2006

Fresh Cranberry Compote (Emeril Lagasse)

While recovering over Christmas, I consistently craved the lemon ricotta pancakes listed below. They were soft enough and had substance. My poor father made them for me numerous times, and one batch of this delicious compote complimented the soft flavor in the pancakes wonderfully. I would make half of the batch next time, although, we used the rest for linzer tart filling and they were divine.


Fresh Cranberry Compote

Recipe adapted from Everyday is a Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Recipe SummaryPrep Time: 5 minutes Cook Time: 20 minutes Yield: 2 cups User Rating:
1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar 1
teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch

Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely.