| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
|
December 19 |
1 |
servings |
INGREDIENTS
| 2 |
|
1/2 cups dried cranberries; (available at |
|
|
; specialty foods |
|
|
; shops and some |
|
|
; supermarkets), up |
|
|
; to 2 |
| 2 |
c |
Fresh orange juice |
|
|
A; (10 1/2-ounce) jar |
|
|
; preserved ginger in |
|
|
; syrup |
| 3 |
c |
Seedless green grapes; halved |
| 3 |
lg |
Pink grapefruit; the rind and pith |
|
|
; cut away with a |
|
|
; serrated knife and |
|
|
; the flesh sectioned |
| 1/2 |
|
Pineapple; peeled, cored, and |
|
|
; cut into 1/2-inch |
|
|
; pieces |
| 1 |
lg |
Navel orange; the rind and pith |
|
|
; cut away with a |
|
|
; serrated knife and |
|
|
; the flesh |
|
|
; sectioned. |
INSTRUCTIONS
In a bowl let the cranberries soak in the orange juice for 30 minutes,
drain them in a sieve set over a bowl, and reserve the juice. Reserve 1
large piece of the preserved ginger and in a blender or food processor
puree the remaining ginger with the syrup and the reserved orange juice. In
a deep 2-quart glass serving dish arrange half the cranberries, drizzle
them with about 1/2 cup of the ginger mixture, and top them with the
grapes. Drizzle the grapes with about 1/2 cup of the remaining ginger
mixture, top them with the grapefruit, and drizzle the grapefruit with
about 1/2 cup of the remaining ginger mixture. Top the grapefruit with the
pineapple, drizzle it with the remaining ginger mixture, and arrange the
remaining cranberries on top. Arrange the orange sections over the
cranberries, chill the compote, covered, for at least 2 hours or overnight,
and serve it garnished with the reserved ginger, cut into julienne strips.
Serves 8.
Gourmet December 1992
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