11 December 2006

Cranberry season

Cranberry-orange-ginger compote
300 g packet cranberries
zest and juice of a medium orange
125 g sugar
60 g crystallized ginger, chopped
Put these into the pan, bring to the boil, simmer 10 min (till berries pop).
Cool and add
60 g flaked almonds, toasted. Keep chilled.

2 comments:

Barbara Cheeseman said...

Mmm, looks very inviting, Margaret. What do you use it for? Is it an accompaniment to something, or eaten as it is? Forgive my ignorance!

margaret said...

Barbara, I hope it keeps long enough to have with the seasonal turkey. Otherwise, it's nice on bread with cheese, like a chutney (very British!).