Recipe of the Week

Satsuma Compote with Basil & Cinnamon

This Satsuma Compote with Basil & Cinnamon is extremely versatile. Chef Susan Spicer likes serving it with ice cream and “some nice little cookies.” Poppy Tooker suggests it as an interesting alternative to cranberries with any holiday bird or roasted pork.

Ingredients

  • 5 satsumas, cut in segments (reserve juice)
  • Juice of 3 additional satsumas (approximately 1-1/4 cups juice)
  • 3 tablespoons sugar
  • 1/2 stick cinnamon
  • 3 basil stems (leaves removed)
  • 2 tablespoons Grand Marnier or Mandarine Napoleon (optional)

Directions

Place satsuma segments in a bowl and set aside. In a small pot, combine all of the satsuma juice and sugar; stir to blend. Add cinnamon stick and basil stems and bring to a boil. Reduce heat and simmer for about 10 to 15 minutes or until liquid is reduced by half and becomes syrupy. Remove from heat and use tongs or a spoon to remove cinnamon stick and basil stems. When mixture is cool, stir in liqueur. When completely cool, pour over satsuma segments. Stir gently to mix.

Yields one cup

Recipe compliments of Susan Spicer

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