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Cranberry Compote with Fennel and Blood Orange

Give cranberries tang and zest with blood oranges and fresh fennel; simmer until thick and serve with poultry or game.


12 oz. fresh cranberries

1 Markon First Crop Fennel bulb

1 Tbsp. blood orange zest

1 blood orange (regular orange can be substituted)

1 tsp. lemon zest

1/2 cup Ready-Set-Serve Proprietary Blend Orange Juice

2 Tbsp. Ready-Set-Serve Lemon Juice

1 cup sugar

2 cups water

1/2 vanilla bean


Remove top of fennel. Cut in half, then into thin strips. Remove skin from Blood orange; cut between membranes for segments. Place all ingredients except orange segments into non-reactive pot; simmer until reduced by half. Mixture will begin to thicken. Add orange segments and simmer for an additional 5 minutes. Remove from heat; cool.