Steve Schimoler: Cranberry Compote Recipe
Based on Steve’s passion for cooking, innovation and creating the best flavor in his recipes, he realizes that no ingredient is to be overlooked, including water. In 2012, Steve teamed with Kinetico to prove the notion that purified water is core to creating great-tasting dishes in his restaurant and in the home. Read more about culinary expert Steve Schimoler.
I’ve experimented over the years with how to make the best cranberry side dish, and I finally found it. I love this cranberry compote—and the best part is, you can make it days in advance!
|Fresh or Frozen Cranberries||1 lb.|
|RO Water||1 qt|
|Vegetable Oil||1 TBSP|
|Minced Onion||3 TBSP|
|Orange Zest||2 oranges|
|Orange Juice||2 oranges|
|Fresh Rosemary||1 TBSP, minced|
- In a large sauté pan or sauce pot, add the oil and onions and sauté for 2 minutes till tender.
- Add the sugar and cook while stirring for about 3 minutes until the sugar just starts to turn golden brown.
- Add all the remaining ingredients and bring to a boil.
- Reduce the heat to low and simmer for 20–30 minutes until the mixture starts to thicken. Remove and place in clean container and refrigerate at least 4–5 hours before use.