Liven up your morning oatmeal with this sweet-tart compote made from fresh cranberries, orange, and hazelnuts.
Notes: To make orange puree, wash and quarter a medium sized seedless orange. Place quarters (with rind) in a food processor and pulse until finely chopped but still with visable chunks. A medium orange should produce about 1 cup puree.
This will make about 12 servings of compote. It is also good spread on toast, stirred into yogurt, or poured over ice cream.
Feel free to use any oatmeal that you like—if plain instant is your choice, that's fine. Personally I prefer old fashioned rolled oats for their hearty texture.
Oatmeal with Cranberry Orange Hazelnut Compote
About This Recipe
|Yield:||serves 1 (with extra compote)|
|Active time:||10 minutes|
|Total time:||30 minutes|
|Special equipment:||saucepan, food processor|
|This recipe appears in:||Wake and Bake: Oatmeal with Cranberry Orange Hazelnut Compote|
- For Compote
- 3/4 cup water
- 1 cup sugar
- 2 cups (7 1/2 ounces) fresh cranberries
- 1 scant cup orange puree (see note above)
- 1/2 cup hazelnuts, toasted and roughly chopped
- 1/2 cup old fashioned oats, cooked (see note)
- 1 tablespoon milk
Make compote: Place water and sugar in a medium saucepan over medium high heat. Let cook until sugar is dissolved, stirring occasionally, then add cranberries. Bring to a boil then lower heat to medium and vigorously simmer until cranberries have popped and mixture is reduced in half, about 20 minutes.
Add orange puree and hazelnuts and cook 2 minutes more. Take off heat and let cool slightly before adding to oatmeal. Any unused compote can be kept in the refrigerator for up to two weeks.
To assemble: Place cooked oatmeal in a bowl and stir in milk. Top with 1/3 cup compote and serve immediately.