Under 30 Minutes
Orange compote makes a terrific holiday gift when packed into glass jars and decorated with ribbon. Use as a topping for yogurt, ricotta, or ice cream.
- 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
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.
SourceEveryday Food, December 2007