EASY CRANBERRY COMPOTE (CROCK POT OR STOVE TOP)
Easy Crock Pot Apple Cranberry Compote is the perfect Thanksgiving or Christmas side dish recipe. Made on the stove top or in a slow cooker this sweet and tart apple, cranberry and orange side dish is very easy to make and only needs 6 ingredients to make.
Provided by Arlene Mobley - Flour On My Face
Categories Side Dish
Time 1h8m
Number Of Ingredients 6
Steps:
- Open the can of whole berry cranberry sauce and place it in a saucepan.
- Add the diced apple, orange juice, orange zest and ground cinnamon to the pan.
- Using a large spoon toss the ingredients to combine.
- Heat the saucepan on medium until cranberry sauce has thinned.
- Turn the heat up to medium high and cook until apples are tender.
- Once the apple pieces are tender mix the cornstarch with the water and add to the pan. Bring to a boil, occasionally stirring until thickened.
- Once thickened remove from the heat. Cool to room temperature before serving.
- Combine the cranberry sauce, diced apple, orange juice, orange zest and ground cinnamon in a 4 or 6 quart slow cooker. Use a large spoon to stir the ingredients.
- Place the lid on the slow cooker. Heat on high for 1 hour or low for two hours.
- Slow cook until the apple pieces are tender.
- When the apple is tender mix the cornstarch and water. Add the cornstarch slurry to the slow cooker and mix. Recover and heat on high until thickened.
- Once thickened turn the slow cooker off and cool. Serve with dinner.
Nutrition Facts : ServingSize 1 Serving, Calories 95 kcal, Sugar 22 g, Sodium 15 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 24 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g
HOLIDAY CRANBERRY AND APPLE COMPOTE
A rich compote with great balance of sweet apples and bitter cranberries. Great side for turkey, ham, or would even be outstanding baked into a pie.
Provided by M. Goldman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h35m
Yield 32
Number Of Ingredients 7
Steps:
- Combine orange juice, apples, cranberries, white sugar, brown sugar, and pumpkin pie spice in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are tender and sauce has thickened slightly, 20 to 25 minutes.
- Transfer sauce to a dish; stir in softened butter and refrigerate for 1 to 2 hours. Sauce will continue to thicken.
Nutrition Facts : Calories 77.8 calories, Carbohydrate 18.2 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.2 g, SaturatedFat 0.5 g, Sodium 6.7 mg, Sugar 16.4 g
CARAMELIZED CRANBERRY AND APPLE COMPOTE
Steps:
- Gather the ingredients.
- Evenly spread the fine sugar in a heavy-bottomed saucepan. Add the star anise, then lightly crush the cardamom pods on a cutting board, and add them as well. Drizzle in the water and light corn syrup. (The corn syrup helps prevent the sugar from forming into hard crystals.)
- Turn the heat to medium-high, and quickly whisk the water and corn syrup into the sugar, as it begins to melt. Swirl the pan to make sure the sugar dissolves evenly, but don't whisk or stir. As the sugar melts, and the liquid boils off, it will begin to turn a pale amber. Move the saucepan around so the sugar cooks evenly and doesn't burn.
- When the caramel is golden brown, add the cranberries, swirling them in the caramel. (The caramel is very hot, so be careful.) When the cranberries begin to burst, add the apple, then sprinkle with a pinch of salt and a few grinds of pepper.
- Take the saucepan off the heat, and pour the port around the sides of the pan to deglaze the caramelized bits stuck to the pan. Quickly swirl the compote with a wooden spoon or plastic spatula to incorporate.
- Add the orange zest and orange juice. Put the saucepan back on the stovetop, lower the heat, and simmer 5 to 10 minutes to thicken. The compote will thicken when cooled, so try not to overcook it.
- Transfer to a heat-resistant glass bowl and cool to room temperature, then cover and chill. The compote can be prepared two days ahead and will taste better as all the flavors meld. When ready to serve, remove the compote from the refrigerator 1 hour before. Serve with roast turkey, goose, or duck.
Nutrition Facts : Calories 94 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 41 mg, Fat 0 g, ServingSize 12 Portions (12 Servings), UnsaturatedFat 0 g
CRANBERRY-APPLE COMPOTE
Categories Condiment/Spread Sauce Berry Fruit Breakfast Christmas Thanksgiving Vegetarian Cranberry Apple Fall Winter Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
- Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.
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