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Cranberry Compote w/ Rosemary

Four ingredients - dried cranberries, water, brown sugar and rosemary - and one pan are all it takes to make a tart and sweet compote. Add it to Red Kuri Squash Soup, pile high on a turkey sandwich or enjoy as a side dish. It's a keeper.

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About Paul Callahan

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Cranberry Compote w/ Rosemary

Four ingredients - dried cranberries, water, brown sugar and rosemary - and one pan are all it takes to make a tart and sweet compote. Add it to Red Kuri Squash Soup, pile high on a turkey sandwich or enjoy as a side dish. It's a keeper.

About Paul Callahan

Paul Callahan became the chef he is today the hard way, by working his way up through the ranks. Formerly of Boston's Sel de la Terre, L’Espalier and The Butcher Shop, Paul is envied among his peers for his charcuterie skills (the branch of cooking devoted to prepared meat products such as terrines, pates, confit, etc.). At The Herb Lyceum at Gilson's Paul is able to pick fresh herbs and he presides over the Friday and Saturday night dinners, cooking classes and special events. He also oversees the food part of farmers markets and CSA.

Recipe

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Ingredients

  • ½ cup dried cranberries (or craisins), rehydated with water for 1 hour
  • ½ cup brown sugar
  • 1 tsp fresh rosemary leaves + 1 sprig rosemary for garnish

How-to

  1. Cover dried cranberries with water and allow to rehydrate for 1 hour
  2. Add cranberries and the water to a saucepan
  3. Add brown sugar, stir and simmer for 15 minutes (big bubbles will form on the sides of the pan and cranberries start to soften)
  4. Add rosemary and cook until most of the water is absorbed and the mixture has thickened, about 5 minutes
  5. Serve warm or cool in refrigerator for 30 minutes. If serving as a side dish, garnish with a sprig of rosemary
  6. Add a dollop to Red Kuri Squash Soup or serve with pork, chicken, turkey or use as a condiment in sandwiches

Note: The compote will last up to 2 weeks refrigerated

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