From My Carolina Kitchen, Sam Hoffer
This makes a terrific breakfast compote for Christmas morning.
1 ½ pounds fresh or frozen cranberries
1 ¼ cups sugar
1 cup fresh orange juice
Grated zest of 1 orange, plus more for garnish from another orange
½ cup water
1/3 cup Grand Marnier, plus a little more as needed
6 navel oranges, peels and white membranes removed, cut into ½” slices
Fresh mint leaves for garnish
Simmer cranberries, sugar and orange juice uncovered in a medium-sized saucepan for 15 minutes, stirring occasionally.
Add orange zest and water. Simmer uncovered another 15 minutes, stirring occasionally.
Strain cranberry mixture through a fine-mesh sieve. Stir in Grand Marnier. Let cool to room temperature. If coulis is too thick, add more Grand Marnier as needed.
On each of 6 dessert plates, make a pool of the cranberry coulis, fan slices or oranges on each cranberry pool, and spoon a little more cranberry coulis over the oranges. Garnish with fresh mint leaves.
Slightly adapted from The Silver Palate Goodtimes Cookbook, serves 6