VISITING
AUTHOR/EDITOR ARTICLE
JANUARY
2009 2009 CARPATHIA RECIPE OF THE MONTH Forwarded From Carpathia Club Donauschwaben Christine Pesta Cranberry
and Mango Compote 1
pound fresh cranberries, washed and cleaned 2
cups sugar 1
cup water 2
large ripe mangoes, cut in half, diced and peeled 1
tablespoon vanilla extract ¼
cup orange-flavored liqueur such as Triple Sec, Mandarine, or Grand Marnier Combine
the cranberries, sugar and water in a medium acid-resistant saucepan. Bring to a
very slow simmer over
medium heat. Stir only to mix in the cranberries that rise to the top, to
minimize mashing of the fruit. Allow
to cook until the berries become very tender and their fl avor is rich and
bright, about 30 minutes. Add
the mangoes, vanilla and liqueur, and return to a simmer. Remove
from the heat and transfer to a serving dish. Refrigerate until ready to serve. Cooks
note: Makes a terrifi c relish to add to breakfast pancakes or mix with syrup
for French toast.
Makes
12 side-dish servings.
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