Orange Compote
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Everyday Food, December 2007
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Makes 3/4 cup
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Ingredients
- 2 tablespoons thinly sliced blood or navel orange zest (from 1/2 orange)
- 2 to 3 blood or navel oranges (peel and pith removed), quartered lengthwise, thinly sliced, and seeded (2 cups)
- 1/3 cup sugar
- Coarse salt
Directions
- In a medium saucepan, combine orange zest and slices, sugar, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes.
- Cool compote to room temperature.
Those are Weck jars. You can buy them from Heath ceramics online or directly from Weck by the dozen. I already did some of my Christmas canning in them and they are just beautiful
LOVE these jars, but can't seem to find them anywhere... ideas?!
How much salt do I use? And are the orange slices supposed to just be whole natural shaped wedges with unbroken membranes, or do I then slice the wedges into thinner slices?
I wasn't sure of the directions on cutting 'lengthwise' on a spherical object, and then saying to cut them into thin slices. I want to make this for a hostess gift tonight; a quick reply would be most helpful. Thanks so much!
-Krystal :)
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Carmencita, you can definitely use the compote as the filling for a vanilla cake -- it would be delicious with a fluffy whipped-cream frosting!
KatherineJane, look for little jars like these at kitchenware shops, or online at amazon.com or cookware.com (search for "jam jars"). Hope that helps!
Can I use this as a feeling for a cake?
Where do I find great little jars like these?