Cranberry Compote

Ingredients

• 1
  1/2 lb fresh cranberries
• 2
  1 tsp lemon zest

  zest from 1 lemon
• 3
  3 tbsp lemon juice

  from 1 lemon
• 4
  1 tsp lime zest

  zest from 1 lime
• 5
  3 tbsp lime juice

  from 1 lime
• 6
  1 tsp orange zest

  zest from 1 orange
• 7
  1/4 cup orange juice

  from 1 orange
• 8
  1/2 cup granulated sugar
• 9
  2 pinch clove

  to taste
• 10
  1 pinch nutmeg

  to taste
• 11
  1 tsp vanilla extract
• 12
  2 cup water

  1 1/2 cups water for the cranberries and 1/2 cup for the slurry
• 13
  3 tbsp cornstarch

  for the slurry

Preparation

1. 1

   Rinse the cranberries and make sure there are no stems on them. Throw out any that look sad.

2. 2

   Zest the lemons, limes, and orange.

3. 3

   Juice the lemons, limes, and orange.

4. 4

   Mix the cornstarch with 1/2 cup of water to make a slurry. This will be used at the end of the cooking to thicken the sauce. If the cornstarch and water separate just mix again until your fork moves smoothly through it and it looks like thin milk.

Cooking Instructions

1. 1

   Put the cranberries, the zests, the sugar, the vanilla, the orange juice, the spices, and 1 1/2 cup of water in a non-reactive saucepan and boil for about 8 minutes on medium-high heat. You should see the cranberries start to break apart.

2. 2

   Mix in the well-mixed slurry and cook for an additional 2 minutes while stirring constantly.

3. 3

   Let it cool completely before serving. Resist the urge to taste it before it has cooled completely of you will burn your tongue. Trust me.