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Active Time
30 min
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Total Time
2 hr (includes chilling)
This is a sweet dessert compote — it does not go with the turkey. The oranges are cooked to make sure all the bitterness is released, so it's important that they're sliced very thin — an extremely sharp thin-bladed knife is best for the task.
Ingredients
Makes about 2 cups
Step 1
Bring water and sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Add orange and gently simmer over moderately low heat, uncovered, stirring occasionally, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 25 to 35 minutes.
Step 2
Transfer to a heatproof bowl and cool. Stir in cranberries and Grand Marnier and chill, covered, until cold, about 1 hour.
Compote can be chilled up to 4 days.
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Reviews (3)
Back to TopQUICK?!!!!? This took at least three hours and then like five to clean up after! I will dance on your spleen if you say this is quick one more time!(Dancing on slpeens is fun you should try it!)
Bobobobobobobo
Why do you wnat to know?
11/21/2005
Delightful! I agree that a sharp knife is essential...go slow!...but this beautiful, delicious and unusual dessert is worth the work and effort. I doubled the amount of cranberries for extra colour and crunch, and used Triple Sec as that was what was on hand. I made a large batch to give to clients as a Thanksgiving present and it's a definite hit.
Allium Foodworks Personal Chef Service
Edmonton, AB
10/6/2005
FABULOUS! This was gorgeous and very unusual. You do need a VERY sharp knife; my mandoline didn't slice the oranges well at all (a surprise), and it terrified me to have my fingers so close to its blade-- the oranges would have ben crushed/juiced had I used the utensil/pusher thing. But a good, freshly sharpened knife worked beautifully. I will make this again not only with the eggnog tart, but with other desserts as well-- marvelous.
jacksmama
Knoxville, Tennessee
12/20/2004