Sliced Oranges with Cranberry Coulis

From My Carolina Kitchen, Sam Hoffer

This makes a terrific breakfast compote for Christmas morning.

1 ½ pounds fresh or frozen cranberries

1 ¼ cups sugar

1 cup fresh orange juice

Grated zest of 1 orange, plus more for garnish from another orange

½ cup water

1/3 cup Grand Marnier, plus a little more as needed

6 navel oranges, peels and white membranes removed, cut into ½” slices

Fresh mint leaves for garnish

Simmer cranberries, sugar and orange juice uncovered in a medium-sized saucepan for 15 minutes, stirring occasionally.

Add orange zest and water. Simmer uncovered another 15 minutes, stirring occasionally.

Strain cranberry mixture through a fine-mesh sieve. Stir in Grand Marnier. Let cool to room temperature. If coulis is too thick, add more Grand Marnier as needed.

On each of 6 dessert plates, make a pool of the cranberry coulis, fan slices or oranges on each cranberry pool, and spoon a little more cranberry coulis over the oranges. Garnish with fresh mint leaves.

Slightly adapted from The Silver Palate Goodtimes Cookbook, serves 6