Sweet Pickled-Cranberry Compote – a delicious recipe with coriander seeds, sugar, apple juice concentrate, apple cider vinegar, orange peel, mustard seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast coriander in heavy small skillet over medium heat until fragrant, stirring often, about 1 1/2 minutes.
2
Cool.
3
Coarsely crush coriander in mortar with pestle.
4
Transfer coriander to medium saucepan.
5
Add all remaining ingredients except cranberries and bring to boil, stirring until sugar dissolves.
6
Reduce heat to low and simmer until mixture is reduced to 2 cups, stirring occasionally, about 8 minutes.
7
Add cranberries and simmer until half of berries burst, about 5 minutes.
8
Transfer mixture to bowl and cool.
9
Remove orange peel.
10
Cover compote and refrigerate overnight to allow flavors to develop.
11
(Can be made 1 week ahead.
12
Keep refrigerated.)
13
Using slotted spoon, transfer cranberries to another bowl; add some of syrup and serve.
334
kcal
Calories
85
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon whole coriander seeds, 1 1/2 cups sugar, 3/4 cup frozen apple juice concentrate, thawed, 1/2 cup apple cider vinegar, and more.
Yes, Sweet Pickled-Cranberry Compote falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
