Spiced Cranberry Confit

Name: Spiced Cranberry Confit
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 ½ cups (375 ml)
Ingredients: 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

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Preparation 15 min
Cooking 10 min
Chilling 2 h
Servings 1
Makes 1 ½ cups (375 ml)

Featured in RICARDO Magazine HOLIDAY 2017

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 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

Preparation

- 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.
- The cranberry confit will keep for 1 month in an airtight container in the refrigerator.
- Delicious served with Roasted Turkey with Juniper and Pearl Onion Sauce.

Personal Note

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Spiced Cranberry Confit

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Measuring Cups Set