Food & Cooking Recipes Dessert & Treats Recipes Cranberry-Vanilla Compote with Orange Ice 5.0 (4) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: James Baigrie Servings: 6 Bright and tangy, our compote adds lovely color and flavor to this refreshing frozen treat. Ingredients 2 cups freshly squeezed (3 to 4 oranges) or store-bought orange juice ¼ cup freshly squeezed lemon juice (2 to 3 lemons) 2 tablespoons orange-flavored liqueur ½ cup plus 1 tablespoon sugar 3 navel oranges 1 vanilla bean, split lengthwise 1 whole cinnamon stick 2 cups fresh or frozen (thawed) cranberries Directions Make orange ice: In a large bowl, combine orange juice, lemon juice, liqueur, and 1 tablespoon sugar. Stir until sugar is dissolved. Pour mixture into a 9-by-13-inch baking dish or pan. Cover with plastic wrap; freeze until firm, about 3 hours. Using a vegetable peeler, remove zest from 1 orange (leave white pith behind); slice zest into long thin strips, and set aside. Set aside orange. Make candied zest: Heat 1/2 cup water and remaining 1/2 cup sugar in a medium saucepan over medium-high heat, stirring until sugar dissolves. Add reserved zest; bring to a simmer. Cook 2 minutes. Using a slotted spoon, transfer zest to a bowl; set aside. Reduce heat to medium. Make compote: Scrape seeds from vanilla bean into pan; add vanilla bean and cinnamon stick. Bring to a simmer; add cranberries. Cook until berries burst and mixture thickens, 6 to 8 minutes. Remove from heat, and let cool. Discard vanilla bean and cinnamon stick. Peel remaining 2 oranges with a paring knife, following curve of fruit; remove pith from reserved orange. Working over a bowl to catch juices, cut out segments from membranes. Squeeze membranes over bowl; coarsely chop segments. Add oranges and juice to cranberry mixture. Transfer to a bowl; cover with plastic wrap. Chill at least 1 hour and up to 2 days. Using a fork, scrape orange ice to create a slush. Spoon into serving dishes; top with compote and candied zest. Print