Sweet Pickled-Cranberry Compote

1. 1

   Toast coriander in heavy small skillet over medium heat until fragrant, stirring often, about 1 1/2 minutes.

2. 2

   Cool.

3. 3

   Coarsely crush coriander in mortar with pestle.

4. 4

   Transfer coriander to medium saucepan.

5. 5

   Add all remaining ingredients except cranberries and bring to boil, stirring until sugar dissolves.

6. 6

   Reduce heat to low and simmer until mixture is reduced to 2 cups, stirring occasionally, about 8 minutes.

7. 7

   Add cranberries and simmer until half of berries burst, about 5 minutes.

8. 8

   Transfer mixture to bowl and cool.

9. 9

   Remove orange peel.

10. 10

    Cover compote and refrigerate overnight to allow flavors to develop.

11. 11

    (Can be made 1 week ahead.

12. 12

    Keep refrigerated.)

13. 13

    Using slotted spoon, transfer cranberries to another bowl; add some of syrup and serve.

* Per serving · 4 servings · Values may vary.