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.
300 g packet cranberries
2 comments:
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!
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!).
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