Nan's Orange Cranberry Compote.
You can cook Nan's Orange Cranberry Compote using 8 ingredients and 10 steps. Here is how you cook that.
Ingredients of Nan's Orange Cranberry Compote
- Prepare 2 cup of water.
- It’s 2 pints of fresh cranberries.
- You need 3/4 cup of sugar.
- You need 1 of Zest of 2 navel oranges.
- Prepare 1 box of orange gelatin (4-1/2 cup serving size).
- Prepare 20 oz of can of pineapple tidbits, with juice.
- Prepare 2 of navel oranges.
- Prepare 1 cup of walnut pieces.
Nan's Orange Cranberry Compote step by step
- Place cranberries in a colander and rinse with cold water. Discard any white berries (not ripe), soft, squishy berries (over ripe), or icky looking berries..
- Zest the oranges, getting just the bright orange outer layer, none of the white pith. Each will yield about 1 tablespoon of zest..
- Place the cranberries in a medium saucepan. Add the water, sugar, and orange zest and stir to combine. Place on high heat, bring to a boil, and cook on high heat for 5 minutes. Reduce heat to medium and cook another 5 minutes..
- Remove the cranberry mixture from the heat when done cooking and add orange gelatin. Stir to dissolve..
- While the cranberries are cooking, peel the oranges removing as much of the white pith layer as possible without getting all OCD and making yourself crazy..
- Separate the orange segments and cut them into thirds. You want big, juicy orange bites in the finished compote! Set them aside..
- Stir in the oranges and walnuts. Stir well to evenly distribute everything..
- Stir in the canned pineapple along with its juice. Allow to cool (don't refrigerate) for 30 minutes..
- When completely cooled, spoon into containers, cover and refrigerate. I like to make the day before I want it so it's very well chilled when served..
- If serving this as a dessert, it's extra yummy topped with a big squirt of whipped cream and a maraschino cherry! You can also change it up a bit with a different flavor of gelatin. Grape is quite good..