Citrus-Cranberry Compote

sauce citrus dessert thanksgiving low fat quick & easy low cal low sodium cranberry orange fall chill healthy low cholesterol bon appétit fat free vegan vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Karen DeMasco

Makes 1 1/2 cups

Source

Ingredients

1 orange

2 cups (8 ounces) fresh (or frozen, thawed) cranberries

1 cup pure maple syrup

1/4 cup fresh orange juice

1/2 teaspoon vanilla extract

Method

Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.

Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5-10 minutes. Chill until cold.

Gently stir orange segments into compote. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before serving.