Food & Cooking Recipes Breakfast & Brunch Recipes Orange Compote 3.0 (45) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Yield: Makes 3/4 cup Orange compote can be used as a topping for yogurt, ricotta, or ice cream. Ingredients 2 tablespoons thinly sliced blood or navel orange zest (from ½ orange) 2 to 3 blood or navel oranges (peel and pith removed), quartered lengthwise, thinly sliced, and seeded (2 cups) ⅓ 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. Cook's Notes This makes a terrific holiday gift when packed into glass jars and decorated with ribbon. Rate it Print