This tart and tangy mixture of winter fruits is the perfect accent to your holiday dessert. Serve it with a simple pound cake or in heaps over vanilla ice cream. The deep ruby color of this beautiful compote makes it a great gift, but we understand if you keep it all to yourself.
If there’s any leftover come January, swirl it into spiced muffins for a breakfast that will have you dreaming of the holidays for weeks.
1 organic daisy tangerine
1 organic red d’anjou pear
2 cups cranberries (fresh or thawed from frozen)
1/2 cup organic pomegranate seeds
1 cup pure maple syrup
1/4 cup organic daisy tangerine juice
1/2 teaspoon vanilla extract
Finely grate zest from tangerine and set aside.
Using a sharp paring knife, remove peel and white pith from tangerine. Cutting between membranes, releasing segments into small bowl.
Add pomegranates to bowl of tangerines, and set aside.
Peel pear and dice into 1 inch cubes.
Combine diced pear, cranberries, zest, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5-10 minutes.
Gently stir the tangerine and pomegranates into sauce mixture. Serve warm.
Photos courtesy of Ilana Freddye.