Cranberry & Ruby Grapefruit Compote
added 03/07/08
Makes 6 servings, about 3/4 cup each.
This pretty compote, which partners two of my favorite winter fruits, will add a splash of color to any drab winter day. The compote will keep, covered, in the refrigerator for up to 2 days.
1-3/4 cups fresh or frozen cranberries
1-1/4 cups water
2 -3/4 by 2-1/2-inch strips orange zest, preferably organic
1/2 cup orange juice
1/2 cup sugar
1 cinnamon stick (optional)
3 large red grapefruit
Fresh mint sprigs for garnish
Combine cranberries, water, orange zest, orange juice, sugar, and cinnamon stick (if using) in a medium saucepan. Bring to a boil over medium-high heat. Cook until the cranberries are tender and begin to pop, 3 to 5 minutes. Transfer to a large bowl. Cover loosely and refrigerate until thoroughly chilled, about 2 hours.
An hour or two before serving, prepare grapefruit: With a sharp knife, remove the skin and all the white pith from the fruit. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice from the membranes into the bowl before discarding. Add segments and juice to the cranberry mixture.
To serve, divide the compote among 6 dessert bowls and garnish with mint.
—Adapted from Eating Well magazine, Winter 2004
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