Concord Grape And Dried Cranberry Compote Recipes

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CRANBERRY-GRAPE COMPOTE



Cranberry-Grape Compote image

This fresh cranberry sauce is so much better than anything store-bought. Serve it with our Maple-Glazed Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 4 cups

Number Of Ingredients 4

1 package (12 ounces) cranberries, fresh or frozen (no need to thaw)
3 cups seedless red grapes
1 cup sugar
1/8 teaspoon salt

Steps:

  • In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
  • Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Serve at room temperature.

Nutrition Facts : Fiber 2 g, Protein 1 g

CRANBERRY CONCORD SYRUP



Cranberry Concord Syrup image

Provided by Valerie Bertinelli

Categories     condiment

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound frozen cranberries
1 1/4 cups concord grape jam
3/4 cup concord grape juice
1/3 cup sugar
One 3-inch strip orange zest

Steps:

  • Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.

CRANBERRY COMPOTE RECIPE



Cranberry Compote Recipe image

Sweet with a citrusy edge, this cranberry compote is delicious paired with Roasted Turkey. Ginger gives just the right amount of spices. You can make it ahead and store it in the fridge for about a week, or tuck it into the freezer for up to 6 months. Just warm it up in a saucepan before serving.

Provided by Jenny McGruther

Categories     Sauce

Number Of Ingredients 7

12 ounces cranberries ((fresh or frozen))
1 tablespoon orange zest
1 cup orange juice
2 tablespoons orange-flavored liqueur ((such as Grand Marnier))
1 (1-inch knob) ginger
3/4 cup Grade A dark maple syrup
1/2 teaspoon ground coriander

Steps:

  • Place all the ingredients into a medium saucepan, and then turn the heat to medium-high. Bring to a boil, and then turn the heat down to medium. Simmer until the cranberries pop, and the sauce thickens - about 15 minutes. Pluck out the ginger with a spoon, and then serve the sauce.

Nutrition Facts : Calories 155 kcal, Carbohydrate 39 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving

CONCORD GRAPE AND DRIED-CRANBERRY COMPOTE



Concord Grape and Dried-Cranberry Compote image

Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes enough for 6 servings

Number Of Ingredients 3

1 1/2 pound Concord grapes, stems removed
1 cup apple cider
1 cup dried cranberries

Steps:

  • Place grapes and cider in a large heavy-bottomed saucepan over medium heat. Cook until grapes have released most of their juices, about 20 minutes. Strain grapes through a fine mesh sieve into a small saucepan; discard solids.
  • Add cranberries to saucepan and heat over low heat until cranberries start to soften, about 5 minutes. Transfer to bowl, cover, and refrigerate until chilled.

CRANBERRY GRAPE COMPOTE



Cranberry Grape Compote image

I found this on my sheroes site, Martha Stewart. I made it for my first Thanksgiving on my own, and my family loved it. Since then it has been my responsibility to make this instead of cranberry sauce. You can use fresh or frozen(do not need to thaw) cranberries but I prefer fresh.

Provided by Diva-N-Training

Categories     Sauces

Time 23m

Yield 4 cups

Number Of Ingredients 4

1 (12 ounce) package cranberries
3 cups red seedless grapes
1 cup sugar
1/8 teaspoon salt

Steps:

  • In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
  • Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Refrigerate in an airtight container up to 2 weeks. Serve at room temperature.

CRANBERRY, SHALLOT, AND DRIED-CHERRY COMPOTE



Cranberry, Shallot, and Dried-Cherry Compote image

Categories     Condiment/Spread     Thanksgiving     Cranberry     Cherry     Shallot     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 10

1/2 pound shallots (about 16, each about 1 inch in diameter)
1 tablespoon unsalted butter
3/4 cup sugar
1/2 cup white-wine vinegar
1 cup dry white wine
1/2 teaspoon salt
1 cup dried unsweetened sour cherries* (about 8 ounces)
2 cups fresh or unthawed frozen cranberries, picked over
1/2 cup water
*available at specialty foods shops and many supermarkets

Steps:

  • In a saucepan of boiling water blanch shallots 1 minute and drain. Peel shallots and separate into cloves where possible.
  • In a heavy saucepan cook shallots in butter over moderate heat, stirring, until coated well. Add sugar and 1 tablespoon vinegar and cook, stirring, until sugar mixture turns a golden caramel. Add remaining vinegar, wine, and salt and boil 1 minute. Add cherries and simmer, covered, 45 minutes, or until shallots are tender.
  • Add cranberries and water and boil gently, uncovered, stirring occasionally, 10 minutes, or until cranberries burst. Transfer compote to a bowl and cool. Compote may be made 5 days ahead and chilled, covered.
  • Serve compote at room temperature.

DRIED CRANBERRY COMPOTE RECIPE



Dried Cranberry Compote Recipe image

Provided by á-170456

Number Of Ingredients 4

1 1/2 cups dried cranberries coarsely chopped
1 cup cranberry juice cocktail
1/4 teaspoon vanilla extract
1 pinch salt

Steps:

  • Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) This recipe yields about 1 1/2 cups.

CRANBERRY COMPOTE



Cranberry Compote image

This best-of-the-season dish adds to the beauty and bounty of any holiday spread. Whether served warm or cold, it's a delectable fruity treat for the taste buds as well as for the eyes when it's presented in a clear glass bowl. -Carole Dishman, Hampton, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 cups.

Number Of Ingredients 12

2 medium tart apples, peeled and sliced
1 package (12 ounces) fresh or frozen cranberries
1-1/4 cups sugar
1 cup golden raisins
1/4 cup orange juice
1 teaspoon grated orange zest
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15 ounces) apricot halves, drained
1 cup chopped pecans

Steps:

  • In a saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop and apples are tender. Add the peaches and apricots; heat through. Stir in pecans; serve warm or chilled. Store in the refrigerator.

Nutrition Facts : Calories 255 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 51g carbohydrate (44g sugars, Fiber 4g fiber), Protein 2g protein.

DRIED CRANBERRY COMPOTE



Dried Cranberry Compote image

Categories     Sauce     Fruit     Dessert     Thanksgiving     Vegetarian     Cranberry     Fall     Chill     Vegan     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 4

1 1/2 cups dried cranberries, coarsely chopped
1 cup cranberry juice cocktail
1/4 teaspoon vanilla extract
Pinch of salt

Steps:

  • Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)

TEQUILA, APPLE, AND DRIED CRANBERRY COMPOTE



Tequila, Apple, and Dried Cranberry Compote image

Yield Makes 10 servings

Number Of Ingredients 7

3 pounds Granny Smith apples (about 8 medium), peeled, cored, cut into 1/2-inch pieces
2 1/4 cups apple cider
1 3/4 cups dried cranberries
3/4 cup tequila
1/2 cup sugar
1 cinnamon stick
3/4 teaspoon ground black pepper

Steps:

  • Combine all ingredients in large pot. Set pot over medium heat and bring mixture to simmer. Cook until apples are tender and cranberries are plump, stirring occasionally, about 20 minutes. Cool to room temperature. Cover and refrigerate until compote is well chilled, about 2 hours. (Compote can be prepared up to 1 day ahead. Keep refrigerated.)

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