Cranberry Citrus Compote

Makes 4 Cups

1        Large California Orange

1        Large Ruby Red Grapefruit

2        Cups Granulated Sugar

1        Cup Water

1/2    Cup Fresh Squeezed Orange Juice

1/2    Cup Fresh Squeezed Grapefruit Juice

2        12 Ounce Bags Fresh or Frozen Cranberries

1        Teaspoon Coarse Sea Salt

Wash the Orange and Grapefruit and peel the skin off with a vegetable peeler.  Julienne the skins peels into very thin strips.  Set aside.  Squeeze the juice from both the orange and the grapefruit.  You should get about 1/2 cup of juice from each.

In a large pot such as a Dutch oven combine the sugar, the orange and grapefruit juices and water.  Bring the mixture to a boil.  Boil until the sugar is dissolved and becomes a bit syrupy, about 5 minutes.  Add the cranberries, julienned strips of orange and grapefruit  and salt and bring to a rolling boil.  Lower the heat to simmer and cook, uncovered, for 30 minutes, stirring often.  Skim the foam that will float to the top as you go along.

Remove the pan from the heat and cool completely.  Store in air-tight containers and refrigerate for up to one month.

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