Christmas Syllabub with Cumquat and Cranberry Compote

Name: Christmas Syllabub with Cumquat and Cranberry Compote
Prep time: 20 min
Cook time: 40 min
Total time: 6 h
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 200 g (7 oz) cumquats; 80 g (2¾ oz) caster (superfine) sugar; 250 g (9 oz) cranberries; 2 tablespoons caster (superfine) sugar; Grated zest and juice of 1 lemon; Grated zest of 1 orange; 2 tablespoons orange-flavoured liqueur (Cointreau or Grand Marnier); 350 ml (12 fl oz) thin (pouring/whipping) cream

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
6 hr

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

A great classic from home, and much nicer with this fruity accompaniment than with the traditional Christmas pudding. Thanks to Nigella for her festive inspiration!

Ingredients

For the compote:

200 g (7 oz) cumquats
80 g (2¾

Europe
United Kingdom
Dessert
Christmas
Gluten-free
Vegetarian

Method

MAKE THE COMPOTE. Prick the cumquats with a fork, then place them in a saucepan. Cover them well with cold water and bring to the boil. Drain and rinse them and repeat this process twice to remove the bitterness of these citrus fruits.

NEXT, BRING THE CUMQUATS TO THE BOIL AGAIN WITH JUST ENOUGH WATER TO COVER AND THE SUGAR. Stir to dissolve the sugar in the water. Simmer v