Easy to make. Wonderful to enjoy. This raspberry compote layers the flavors of sweet, tart, Grand Marnier plus additional orange flavor from an orange peel.
It was made especially for a New York style cheese cake (Recipe not included.). Still, it's versatile and can be served on many fabulous dishes such as crêpes Suzette, regular pancakes, vanilla ice cream and more.
Need a hostess or holiday gift? What better way to show your love than with a homemade raspberry compote with Grand Marnier in a lovely jar! Yields 1 cup.
I had intentionally made this is a very thick raspberry compote using the reduction method. If you want a thinner compote, there are other options and I note that in the instructions below.
Ingredients for Raspberry Compote with Grand Marnier:
1/3 cup of water (75 ml)
1/2 cup of sugar (110 g)
2 - orange peels, each about 1" x 2" (25.4 mm x 50.8 mm)
12 oz of fresh raspberries (reserve 6 oz) (340 g, reserve 170 g)
2-3 tsp of Grand Marnier (10 ml - 15 ml)
Combine water, sugar orange peel and 6 oz of the raspberries in a non-reactive heavy sauce pan. Over a high heat, bring ingredients to a boil. Stirring frequently with a wooden spoon, mash the raspberries in with the water and sugar. (About a minute) Then lower the heat to medium and allow ingredients to simmer for about 8 minutes until desired thickness. (For a thinner compote, simmer for about 6 minutes. Or add a little more water near the end.)
Remove pan from heat. Gently fold in 3 oz (or half ) of the reserved fresh raspberries and 2-3 tsp of Grand Marnier. Immediately pour the raspberry compote into a bowl or a sterilized canning or decorative jar.
(Note: Kept in a tight lid jar in the refrigerator, the compote should last about 2 weeks. For canning, very special procedures must be followed to avoid botulism. Thus, I do not address how to can the compote in this post.)
Serve warm or room temperature. Use the remaining reserved fresh raspberries as a wonderful edible garnish.
For gift givers, here's a little inspiration:
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