Spiced Cranberry Confit
15 MIN
10 MIN
2 H
1 ½ cups (375 ml)

Spiced Cranberry Confit


  • 2 cups (210 g) fresh or frozen cranberries
  • 1 unpeeled pear, cored and diced
  • 1/2 cup (105 g) sugar
  • 3 tbsp (25 g) dried currants
  • 1 cinnamon stick, about 3 inches (7.5 cm) long
  • 1 star anise


  1. In a saucepan over medium heat, bring all the ingredients to a boil. Simmer until the cranberries burst, about 10 minutes. Discard the cinnamon stick and star anise. Transfer the mixture to a bowl. Cover and refrigerate for 2 hours or until completely chilled.
  2. Delicious served with roasted turkey with juniper and pearl onion sauce (see recipe). The cranberry confit will keep for 1 month in an airtight container in the refrigerator.