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Fresh Cranberry Compote

  • Yield: About 2 cups


  • 1/2 pound fresh cranberries, rinsed
  • 1/2 cup granulated sugar
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 1 teaspoon pure vanilla extract
  • 2 cups water
  • 3 tablespoons cornstarch


  • In a medium, non-reactive saucepan bring the cranberries, sugar, orange and lemon juices, orange and lemon zests, vanilla and 11/2 cups of the water to a boil. Cook the mixture, stirring occasionally, until the sugar is dissolved and the cranberries begin to pop, about 8 minutes.
  • In a small bowl dissolve the cornstarch in 1/2 cup of the water and stir into the cranberries.
  • Reduce the heat to medium-low, and stir constantly until the mixture thickens, about 2 minutes.
  • Remove from the heat and cool completely before serving.