Cranberry-Orange Compote

1. 1

   using a sharp paring knife, peel the oranges, removing the skin and all the bitter white pith.

2. 2

   Working over a bowl to catch the juice, cut in between the membranes to release the sections.

3. 3

   Reserve the orange sections and juice in separate bowls.

4. 4

   In a nonreactive medium saucepan, combine the cranberries with the sugar and 1/4 cup of the reserved orange juice.

5. 5

   Cook over low heat, stirring often, until the cranberries pop and soften, about 4 minutes.

6. 6

   Remove from the heat and stir in the orange sections and Grand Marnier.

7. 7

   Refrigerate the compote until cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.