Spiced Cranberry Compote with Port
- 5oz (125g) granulated sugar
- 8fl oz (200ml) orange juice
- 8oz (225g) fresh cranberries
- 1 rounded tsp ground allspice
- 1 tsp arrowroot
- 2 tbsp port
This is a wonderfully versatile recipe. As well as being a marvellous accompaniment to the Chestnut & Pistachio Terrine, it is excellent as a fruit starter served with ripe melon. It goes well with most cold meats and makes a great Christmas cheesecake topping: just substitute half the cranberries with blueberries and use ground cinnamon instead of allspice.
Dissolve the sugar in the orange juice in a 2-litre AGA stainless steel pan on the Simmering Plate and add the cranberries and allspice. Cover, bring to the boil, then cook in the Simmering Oven until the berries are tender: about 15 minutes.
Mix the arrowroot in a little cold water and stir into the cranberry sauce. Cook for a minute on the Simmering Plate until slightly thickened and glossy. Cool, then stir in the port. Refrigerate in a covered container until needed.
Recipe by Richard Maggs