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.


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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

Directions Step-By-Step

1
In a medium saucepan, over medium heat, add cranberries, orange peel, water and sugar. Stir until sugar is dissolved.
2
Continue to cook until berries begin to pop.
3
Add spices, orange juice and both gelatin packet, continuing to stir over medium heat for 2-3 minutes.
4
Remove 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.
5
When 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.
6
In a small saucepan over medium heat, bring balsamic vinegar and oil to a boil, reducing the mixture by half. Allow to cool.
7
Place fresh spinach in bowls.
8
To the balsamic reduction, whisk in rum and drizzle over spinach.
9
Top 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