Orange and Cranberry Compote

Navel Orange and Cranberry Compote

Ingredients

1 (2-inch) piece ginger root

2 teaspoons coriander seeds

2 teaspoons fennel seeds

3 tablespoons unsalted butter

1 gala apple, peeled and cut into 1/2-inch pieces

1 bartlett or anjou pear, peeled and cut into 1/2-inch pieces

1/2 cup (1/2-inch-cubes) fresh pineapple

1 1/2 cups light brown sugar plus more to taste

1 (12-ounce) bag fresh cranberries

Juice of 3 navel oranges (1 ¼ cups)

Method

Lightly crush the unpeeled piece of ginger root and place on a double thickness of cheesecloth square with the coriander and fennel seeds. Bring the corners of the cheesecloth together and tie to make a secure pouch.

In a nonreactive large saucepan, melt butter over medium heat. Add the apples, pears, pineapple and the cheesecloth pouch. Cook 6 to 8 minutes until the fruit begins to soften and break down.

Add 1 1/2 cups brown sugar and stir to combine. Cook 3 minutes.

Add the cranberries and orange juice; stir well. Bring the mixture to a boil over medium heat, reduce the heat and simmer, covered, 15 minutes, stirring occasionally. Uncover and cook an additional 10 minutes. Taste and adjust sugar, if necessary. Remove cheesecloth pouch before serving. Serve at room temperature or chilled.

Makes 4 1/2 cups.