Cranberry and orange compote
Serves: 12
Prep time: 10 mins Total time: 
Recipe photograph by Jonathan Gregson
Cranberry and orange compote
Serves: 12
Prep time: 10 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
72Kcal
Fat
0gr
Saturates
0gr
Carbs
13gr
Sugars
13gr
Fibre
1gr
Protein
0gr
Salt
0gr
Marcus Wareing
Two Michelin-starred chef patron of restaurant Marcus and judge on Masterchef: The Professionals. As a restauranter, he runs The Gilbert Scott at St Pancras Renaissance Hotel and Tredwells. Marcus is also the author of seven outstanding cookbooks and loved for his refined British cuisine.
See more of Marcus Wareing’s recipes
Marcus Wareing
Two Michelin-starred chef patron of restaurant Marcus and judge on Masterchef: The Professionals. As a restauranter, he runs The Gilbert Scott at St Pancras Renaissance Hotel and Tredwells. Marcus is also the author of seven outstanding cookbooks and loved for his refined British cuisine.
See more of Marcus Wareing’s recipes
Ingredients
- 250g fresh cranberries
- zest and juice of 2 oranges
- 250ml port
- 100g caster sugar
- 1 cinnamon stick
- 3 star anise
- 3 cardamom pods
Step by step
Get ahead
Make up to 3 days ahead; chill.
-
Put all the ingredients in a pan and place over a moderate heat. Stir until the sugar dissolves then simmer for 30 minutes until most of the liquid has evaporated.
-
Cool, then remove the cinnamon and cardamom pods. The star anise look pretty – but don’t eat them!
