Michael Brisson likes this technique for cooking cranberries in the oven because the berries stay whole. You can make and refrigerate this a week ahead if you are making Michael Brisson's Thanksgiving Feast menu — or your own.
Makes 5 cups
- 24 ounces fresh cranberries
- Finely grated zest of 1 lemon
- Finely grated zest of 1 orange
- ¼ cups finely chopped shallots
- 2 cups sugar
- 1/2 cup fresh orange juice
- 1/2 cup thinly sliced scallions (3 large)
1. Heat the oven to 350°F. Pick through the cranberries to remove stems or bad berries. Combine the cranberries, lemon zest, orange zest, shallots, and sugar in a bowl and mix thoroughly. Turn into a 3-quart glass baking dish and drizzle the orange juice over the cranberry mixture.
2. Bake, stirring occasionally, until sugar is dissolved and a few berries have popped open, about 30 minutes.
3. Remove from the oven, cool thoroughly (the pectin in the excess liquid will firm up when cool), cover, and refrigerate.
4. On the day of serving: Remove the compote from the refrigerator early in the day to bring it to room temperature. Fold in the sliced scallions, and turn into a serving bowl.
