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Cranberry Compote


1/2 lb cranberries

1 Tbsp orange zest

1 Tsp lemon zest

1/4 cup fresh orange juice

3 Tbsp lemon juice

1/2 cup sugar

1 Tsp vanilla

2 cups water

3 Tbsp cornstarch


Put all ingredients except for cornstarch and 1/2 cup of the water in a nonreactive pot.

Over medium-high heat,bring to a boil and cook for 8 minutes.

Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan.

Reduce the heat to medium and stir constantly until the mixture thickens.

Remove from the heat and cool completely.