02 Dec Special of the Day: A Gourmet Gift from the Kitchen
As you are making your list and checking it twice this holiday season, you likely have a few family members or friends who would appreciate something special from your kitchen more than one more thing to find a place for in their house.
I stayed far away from Black Friday shopping madness last week, and instead simmered up a super simple gourmet gift from the kitchen using cranberries, freshly squeezed orange juice and a splash of Grand Marnier to spread over brie and serve with crackers as an appealing holiday appetizer.
Requiring very few ingredients and just over 15 minutes to whip up, what’s not to like about Grand Marnier-Spiked Cranberry-Orange Compote? Make an extra jar for yourself to tuck away in the fridge with a mini wheel of brie and be ready for drop in visitors and at any time. Pop open a bottle of bubbly and let the holiday happy hour begin!
Wishing you many happy hours over the holidays in this week’s Special of the Day: A Gourmet Gift from the Kitchen. Enjoy!
Grand Marnier-Spiked Cranberry Orange Compote
Recipe by Sydne George
(makes two 8-ounce jars)
1 cup freshly squeezed orange juice
12 ounce bag fresh premium cranberries
½ cup sugar
¼ cup Grand Marnier
½ tsp. freshly grated orange peel
1 8-ounce wheel of brie (I found triple crème brie at Albertsons)
Heat orange juice, cranberries and sugar in medium saucepan over medium high heat.
Bring to a boil and continue to simmer, stirring occasionally to prevent from sticking to bottom of
pan, for about 15 minutes, until much of the liquid has evaporated and compote has thickened.
Add Grand Marnier and continue to cook one more minute. Remove from heat and let cool slightly.
(Can be made ahead: Let cool. Transfer to jars. Refrigerate until ready to use.)
Slice top rind off of an 8-ounce wheel of brie and place on microwave safe plate.
Top with ½ of the Grand Marnier-Spiked Cranberry-Orange Compote.
Heat for about 30 seconds, just until brie begins to melt.
Garnish with freshly grated orange peel. Serve with crackers.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com.