Gingerbread rice pudding with cranberry compote

Step 1 of 14:

 

Candied Cranberries
It's best to prepare the cranberries the day before. For the cranberries, boil the water with sugar until the sugar has dissolved and a syrup has formed. Let the syrup cool for 10 minutes and pour it into a preserving jar or similar (the jar should ideally have a capacity of 800-1000ml). 

Step 2 of 14:

 

Wash the cranberries and put them in the preserving jar, then stir everything together. Once the syrup has cooled, seal the jar. Let the cranberries steep for at least 4-5 hours or preferably overnight – it's best to shake the jar occasionally so that all the cranberries are well covered with syrup again. 

Step 3 of 14:

 

Next, drain the cranberries well in a sieve (not too long, otherwise they will all stick together). Place half of the cranberries on a shallow plate with a rim or similar, sprinkle with fine sugar, and mix the cranberries with the sugar so that the cranberries are well coated with sugar on all sides. 

Step 4 of 14:

 

Then let them dry on a wire rack and sugar the second batch.

Step 5 of 14:

 

Gingerbread Rice Pudding
For the rice pudding, pour the coconut milk into the pressure cooker along with the cinnamon, gingerbread spice, and vanilla. Stir the spices in a little with a whisk. 

Step 6 of 14:

 

Then bring the coconut milk to a boil – without the lid on the pot. 

Step 7 of 14:

 

Now add the rice, close the lid, and turn the pressure indicator to cooking level 1. Heat the pressure cooker until the indicator rises and the traffic light function moves from yellow to green – then you can reduce the heat (if the indicator rises to red, also reduce the heat until it is green again). Cook the rice for 10 minutes.

Step 8 of 14:

 

Then turn off the heat and very slowly turn the pressure indicator to the steam function so that all the steam can escape. Let the rice steep in the closed pot for another 3-5 minutes, then remove the lid and stir the rice again. 

Step 9 of 14:

 

Cranberry Compote
Rinse organic oranges thoroughly with hot water and grate 1-2 tsp zest. Then squeeze both oranges for 150ml orange juice. 

Step 10 of 14:

 

Wash the cranberries and put them in a pan. 

Step 11 of 14:

 

Add orange juice, 1 tsp zest (save some for the jars), maple syrup (or syrup), cinnamon sticks, and spices (put juniper berries and star anise in a spice sieve or tea strainer). 

Step 12 of 14:

 

Simmer the compote for 10 minutes – after 5 minutes, mash the cranberries a little with a spatula. 

Step 13 of 14:

 

Remove cinnamon sticks and spice sieve.

Step 14 of 14:

 

Fill 4 jars with 1 heaped tbsp gingerbread rice pudding, 1 tbsp cranberry compote, 2 tbsp rice pudding, and 1 tbsp cranberry compote. Top with candied cranberries and decorate with a sprig of rosemary, a quarter orange slice, and a few orange zest strips, and serve either warm or slightly chilled.