SWEET PICKLED-CRANBERRY COMPOTE

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Sweet Pickled-Cranberry Compote image

A unique combination of ingredients gives this compote a sweet and tangy pickled taste. If you don't have a mortar and pestle, place the toasted coriander seeds in a plastic bag and crush them using a rolling pin.

Yield Makes about 3 cups

Number Of Ingredients 9

1 teaspoon whole coriander seeds
1 1/2 cups sugar
3/4 cup frozen apple juice concentrate, thawed
1/2 cup apple cider vinegar
1 3x1-inch strip orange peel
1 tablespoon whole mustard seeds
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 12-ounce bag fresh cranberries

Steps:

  • Toast coriander in heavy small skillet over medium heat until fragrant, stirring often, about 1 1/2 minutes. Cool. Coarsely crush coriander in mortar with pestle.
  • Transfer coriander to medium saucepan. Add all remaining ingredients except cranberries and bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer until mixture is reduced to 2 cups, stirring occasionally, about 8 minutes. Add cranberries and simmer until half of berries burst, about 5 minutes. Transfer mixture to bowl and cool. Remove orange peel. Cover compote and refrigerate overnight to allow flavors to develop. (Can be made 1 week ahead. Keep refrigerated.) Using slotted spoon, transfer cranberries to another bowl; add some of syrup and serve.

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