Cranberry Compote with Vanilla Ice Cream

Puddings and Custards Recipes

Yield: 6 servings

Chef Jean-Louis Gerin took old-fashioned cranberry sauce, reworked it, and sent it to the end of the meal—the perfect antidote to a rich Thanksgiving dinner. For an unexpected garnish, Jean-Louis says, “Go crazy—sprinkle a little bit of freshly ground black pepper on top!”

• 1 cup maple syrup
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice powder
• 2 cups orange juice
• 1 black tea bag (any good black tea variety will do)
• 1 tablespoon grated fresh ginger
• Zest of 1 large orange
• Zest of 1 medium lime
• Zest of 1 medium lemon
• 4 cups fresh cranberries
• 6 scoops vanilla ice cream

Warm maple syrup in a heavy-bottomed saucepan over a moderate flame. Add cloves and allspice. Add orange juice and teabag, then simmer 5 minutes. Add ginger and citrus zests, then simmer 10 minutes. Remove teabag, add cranberries, and cook 10 to 15 minutes longer over medium heat, stirring often, until the cranberries soften and break apart. Let cool at least 20 minutes, then serve warm or cool in an individual ice-cream cup or soda glass, garnished with a scoop of ice cream.

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