Cranberry-vanilla cocktail with orange ice
Description
The recipe won't take much time. Prepare orange ice: in a large bowl, mix orange juice, lemon juice, liqueur, and 1 tablespoon of sugar. Stir until the sugar dissolves. Pour the mixture into a container, cover with plastic wrap, and freeze for 3 hours. Peel the zest from 1 orange, cut it into long thin strips, and set aside. Make candied zest: in a medium saucepan, heat 1/2 cup of water and the remaining 1/2 cup of sugar over medium heat, stirring until the sugar dissolves. Add the zest and bring to a boil. Cook for 2 minutes. Using a slotted spoon, transfer the zest to a bowl and set aside. Reduce the heat to medium-low. Prepare the compote: in a saucepan, combine the vanilla pod with its seeds and the cinnamon stick. Bring to a boil, then add the cranberries. Cook until the mixture thickens, about 6 to 8 minutes. Remove from heat and let cool. Remove the vanilla pod and cinnamon stick. Peel the remaining oranges and slice them, removing the peel. Coarsely chop the slices. Add the oranges to the cranberry compote. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 days. Before serving, divide the compote among glasses, add a piece of orange ice to each, and garnish with candied zest. Serve immediately.