This sliced orange and cranberry compote makes a terrific breakfast for Christmas morning. I would have shown it to you earlier, but I just found it flipping through an old Silver Palate Good Times Cookbook. Some say the Silver Palate cookbooks are outdated and behind the times. Here's what I say to them - wrong!
Sliced Oranges with Cranberry Coulis
Slightly adapted from The Silver Palate Good Times Cookbook, serves 6
1 ½ pounds fresh or frozen cranberries
1 ¼ cups sugar
1 cup fresh orange juice
Grated zest of 1 orange, plus more for garnish from another orange
½ cup water
1/3 cup Grand Marnier, plus a little more as needed
6 navel oranges, peels and white membranes removed, cut into ½” slices
Fresh mint leaves for garnish
Simmer cranberries, sugar and orange juice uncovered in a medium-sized saucepan for 15 minutes, stirring occasionally. Remove the zest from one orange and add it along with the water. Simmer uncovered another 15 minutes, stirring occasionally.
Strain cranberry mixture through a fine-mesh sieve. Stir in Grand Marnier. Let cool to room temperature. If coulis is too thick, add more Grand Marnier as needed.
On each of 6 dessert plates, make a pool of the cranberry coulis, fan slices or oranges on each cranberry pool, and spoon a little more cranberry coulis over the oranges. Garnish with fresh mint leaves.
Cook's notes: Before peeling all of the oranges, be sure to remove some of the zest for the recipe and for garnishing.
|Caspari card, original by Stephanie Stouffer|