Orange Cranberry Compote
24 ounces fresh cranberries (or frozen)
3 large clementine oranges
1 1/4 cup coconut sugar
1 cup water
1/2 cup orange juice concentrate
1/2 cup Mascato
1-2 grams of cannabis has oil
3 tablespoons Grand Mariner
1 tablespoon pure coconut oil
1 1/4 teaspoon cornstarch
Preheat oven to 220 degrees. Add the undecarboxylated hash oil to a baking dish and bake for 10 minutes. Open the oven and add the coconut oil to the hash oil, making sure to stir. Continue to bake for another 15 minutes
At the 10 minute mark of cooking the hash oil, take a heavy stock pot and place it on the stove. Take the clementines and zest all 3. Add the cranberries, coconut sugar, orange juice, moscato, 1 cup of water, 2 tablespoons Grand Mariner and the zest. Hand squeeze the clementine juice into the stock pot. Bring the uncovered cranberry mixture up to a boil. Take the now decarboxylized cannabis.coconut oil from the oven and add it to the cranberry mixture. Stir well, cover pot and reduce to slow simmer for 40 minutes.
After 40 minutes, uncover then add 1 tablespoon of grand mariner and the cornstarch. Continue to let the mixture simmer uncovered for an additional 20 minutes. You are finished! This compote is best served warm. Enjoy!
Yield: 3 1/2 cups