In this video we prepare shallots and a cranberry compote on the Miele induction cooktop.
WARM CRANBERRY COMPOTE
Yield: 14 – 16 servings
INGREDIENTS
1 lb. bag fresh cranberries
2 cups granulated sugar
1 whole orange, zested
1 tsp lemon zest
1 whole clove
¼ teaspoon nutmeg
½ cinnamon stick
½ cup orange juice
1 sprig fresh thyme
1 sprig fresh rosemary
5 whole black peppercorns
Salt to taste
Add all ingredients to a medium sauce pan. Cook over medium heat for 45-60 minutes, uncovered, allowing the cranberries to burst and the sauce to thicken. Stir as needed. Start on Induction on a 7 setting and turn down to 4 once the cranberries begin to pop.
Allow flavors to develop by allowing to rest off heat.
Service warm.
Recipe Tips:
If your induction cooktop has a timer mode this is a great time to use it! If not, set one of the two timers on your Miele oven.
The whole peppercorns will naturally soften during the low and slow simmer and there is no need to remove them before serving.
Cranberries can be cooked a day or two ahead as they reheat beautifully Thanksgiving morning.
