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Spiced Orange Compote
Spiced Orange Compote
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From: EatingWell Magazine, November/December 2007
These juicy spiced oranges go beautifully with angel food cake or serve them on their own. This flavor of this compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.
- By: Peggy Knickerbocker
Ingredients 1 serving
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Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
- 8 small oranges, preferably seedless
- 2 cups water
- 5 tablespoons sugar
- 1 vanilla bean
- 1 cinnamon stick
- 2 whole cloves
- 1 star anise
Preparation
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Active
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Ready In
- Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.
- Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to ½ cup and thickens slightly, 20 to 30 minutes. Remove from the heat.
- Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into ¼-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.
- Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.
- Serving size: about ½ cup
- Per serving: 61 calories; 0 g fat(0 g sat); 2 g fiber; 15 g carbohydrates; 1 g protein; 23 mcg folate; 0 mg cholesterol; 14 g sugars; 173 IU vitamin A; 41 mg vitamin C; 32 mg calcium; 0 mg iron; 1 mg sodium; 140 mg potassium
- Nutrition Bonus: Vitamin C (68% daily value)
- Carbohydrate Servings: 1
- Exchanges: 1 other carbohydrate
