A holiday recipe for Spiced Cranberry Compote

Makes 3/4 cup

1 1/2 cups frozen or fresh cranberries

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

3/4 cup sugar

1/4 cup orange juice

1 1/2 teaspoons orange zest

1. In a small heavy-bottomed saucepan combine the cranberries, nutmeg, cinnamon, sugar, orange juice and zest. Bring to a simmer over medium-high heat then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 4 to 6 minutes. Let cool completely before serving.

Chef’s Tips: The compote can be made ahead, refrigerated, covered, for up to 2 days. Remove 1 hour before serving; serve at room temperature.

Copyright 2010 by Kathy Casey Food Studios(r) — Liquid Kitchen{trade} (www.kathycasey.com)