During the holiday season, have this on hand to fill mini tarts, to sandwich shortbread or sugar cookies, or to fold into whipped cream for a Cranberry Fool – it’s also a great side to the holiday meal. It keeps for a month in the fridge, so if you make it for Christmas, it should last for all of those turkey sandwiches throughout January. It’s also a great hostess gift in a pretty jar tied with raffia or a wide satin ribbon.
Makes 1 1/2 cups (375 mL)
- Grated zest of 1 orange, finely julienned
- Juice of 2 large oranges
- 1 1/2 cups (375 mL) dried cranberries
- 1/2 cup (125 mL) liquid honey
- 1/2 cup (125 mL) sugar
In a saucepan of boiling water, blanch the orange zest for 1 minute; drain and set aside until using.
In a small saucepan over low heat, combine the orange juice, cranberries, honey and sugar; simmer until it reaches the consistency of syrup and is reduced to about 1 1/2 cups (375 mL). Add the orange zest and stir to combine. Transfer to a bowl and set aside to cool.
Spoon into sterilized glass jars and refrigerate until using. Confit can be refrigerated for up to 4 months.