Cranberry Compote Spinach Salad

Geoffry Le Cher

By
@Geoffry

I haven't added a recipe in a while, and it's high time I make up for this lapse. This one is great... sweet, tart, nutty and just plain good.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
10 Min
Cook:
15 Min
Method:
No-Cook or Other

Ingredients

COMPOTE

1 1/2 c
fresh cranberries
1/2 c
white sugar
1
peel of a navel orange, cut into thin 1" long strips
1 c
water
1 pkg
small envelope-sugar free cranberry gelatine
1 pkg
gelatin, unflavored
1
juice of one navel orange
2 tsp
cinnamon, ground
2 tsp
allspice, ground
1 tsp
mace
1 tsp
cardamon, ground
2 Tbsp
lemon juice, fresh
1 can(s)
crushed pineapple, in natural juice, drained
1 c
fresh green seedless grapes
1/3 c
pecans, in pieces - toasted

BALSAMIC REDUCTION

1/4 c
balsamic vinegar
1 Tbsp
olive oil
3 Tbsp
golden rum
1 pkg
spinach, fresh

Step-By-Step

1In a medium saucepan, over medium heat, add cranberries, orange peel, water and sugar. Stir until sugar is dissolved.
2Continue to cook until berries begin to pop.
3Add spices, orange juice and both gelatin packet, continuing to stir over medium heat for 2-3 minutes.
4Remove from heat and fold in lemon juice, the drained pineapple and the grapes. Pour mixture into a 8 x 8 glass dish and refrigerate for 2 hours.
5When mixture just begins to harden, sprinkle pecans over top of dish and gently press them down. Continue to refrigerate, covered, for at least 4 hours.
6In a small saucepan over medium heat, bring balsamic vinegar and oil to a boil, reducing the mixture by half. Allow to cool.
7Place fresh spinach in bowls.
8To the balsamic reduction, whisk in rum and drizzle over spinach.
9Top spinach with an ice cream scoop (about ½ cup) of cranberry compote and serve, garnished with a sprig of parsley.

About this Recipe

Course/Dish: Fruit Sides
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy