Nan's Orange Cranberry Compote

Name: Nan's Orange Cranberry Compote
Total time: 2700 s
Yield: 0 servings
Cuisine: American
Ingredients: 2 cup water; 2 pints fresh cranberries; 3/4 cup sugar; 1 Zest of 2 navel oranges; 1 box orange gelatin (4-1/2 cup serving size); 20 oz can of pineapple tidbits, with juice; 2 navel oranges; 1 cup walnut pieces

Maggie Conlon @WarsawNan

Orlando, FL

I don't care much for traditional cranberry sauce, and that jellied version that slides out of a can is just nasty. But it just seemed wrong to have a Thanksgiving dinner without cranberry sauce. So years ago I developed my own tastier version. I absolutely LOVE this stuff! Even if you're not keen on cranberries, I urge you to give this a try; it might change your mind!

Maggie Conlon @WarsawNan

Saved

Ingredients

45 mins

0 servings

2 cupwater
2 pintsfresh cranberries
3/4 cupsugar
1Zest of 2 navel oranges
1 boxorange gelatin (4-1/2 cup serving size)
20 ozcan of pineapple tidbits, with juice
2navel oranges
1 cupwalnut pieces

Saved

Steps

45 mins

1

Place cranberries in a colander and rinse with cold water. Discard any white berries (not ripe), soft, squishy berries (over ripe), or icky looking berries.
2

Zest the oranges, getting just the bright orange outer layer, none of the white pith. Each will yield about 1 tablespoon of zest.
3

Place the cranberries in a medium saucepan. Add the water, sugar, and orange zest and stir to combine. Place on high heat, bring to a boil, and cook on high heat for 5 minutes. Reduce heat to medium and cook another 5 minutes.
4

Remove the cranberry mixture from the heat when done cooking and add orange gelatin. Stir to dissolve.
5

While the cranberries are cooking, peel the oranges removing as much of the white pith layer as possible without getting all OCD and making yourself crazy.
6

Separate the orange segments and cut them into thirds. You want big, juicy orange bites in the finished compote! Set them aside.
7

Stir in the oranges and walnuts. Stir well to evenly distribute everything.
8

Stir in the canned pineapple along with its juice. Allow to cool (don't refrigerate) for 30 minutes.
9

When completely cooled, spoon into containers, cover and refrigerate. I like to make the day before I want it so it's very well chilled when served.
10

If serving this as a dessert, it's extra yummy topped with a big squirt of whipped cream and a maraschino cherry! You can also change it up a bit with a different flavor of gelatin. Grape is quite good.

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Cooksnaps

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Maggie Conlon @WarsawNan

on January 17, 2015 00:45

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.