In this festive compote fresh oranges cook in pomegranate juice to create a rich syrup with holiday spices. Pomegranate arils stirred in add a little burst of flavor with each bite. Serve this compote with your cheeseboard to top bold cheeses and savory crackers. It also makes a fun topping for ice cream and oatmeal.
Make: About 1 cup
Preparation time: 10 minutes
Cooking time: 30 minutes
3 whole allspice berries
2 whole star anise
1 small cinnamon stick
Segments from 2 navel oranges, chopped*
1 ½ cups pomegranate juice
½ cup sugar
¼ cup pomegranate arils
½ teaspoon orange zest
Pinch of salt
Place the allspice berries, star anise, and cinnamon stick in a pre-made spice bag. Alternatively, place the spices in the center of a 4-inch square piece of cheese cloth. Fold the cloth over the spices and tie off the end to create a spice packet.
Stir together the oranges, pomegranate juice, and sugar in a large saucepan. Bring to a boil over medium-high heat. Add the spice packet to the saucepan.
Boil for 17 to 20 minutes, until the contents of the saucepan are reduced by about two-thirds and the juice begins to thicken. Remove from the heat, discard the spice packet, and let cool for 15 minutes.
Stir in the arils, orange zest, and salt. Transfer the compote to a jar or container, seal the lid, and refrigerate until ready to use. Serve within 5 days.
*Note: Segments should be supremed with only the fruit and none of the white fibers or skin.