Cranberry And Strawberry Compote Recipes

LOW-SUGAR STRAWBERRY COMPOTE

Steps:

• Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon and crush with a hand-held food chopper or a potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes.
• Stir strawberries and adjust heat to medium-high. Cook for an additional 5 minutes. Serve immediately.

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

HOLIDAY CRANBERRY AND APPLE COMPOTE

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.

CRANBERRY STRAWBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, water and sugar. Bring to a boil, stirring until sugar is dissolved. Boil gently, uncovered, 3-4 minutes or until about half of the cranberries burst. Remove from the heat; immediately add strawberries. Let stand until strawberries are completely thawed, stirring occasionally. Refrigerate.

CRANBERRY COMPOTE

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.

FRESH CRANBERRY COMPOTE

Steps:

• Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
• Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
• Remove from the heat and cool completely.

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

CRANBERRY AND STRAWBERRY COMPOTE

Steps:

• Take frozen strawberries out to thaw.
• Wash, peel, core, and chop apple.
• Rinse and inspect cranberries.
• Whisk together apple cider and Splenda in medium saucepan.
• Over medium heat bring mixture to a boil, stirring occasionally.
• When boiling, add cranberries and apple pieces.
• Return mixture to boiling over medium heat, then cover and cook 10 minutes or until cranberries have"popped" and compote is thickened.
• Remove saucepan from heat.
• Add cinnamon and partially thawed strawberries and stir until strawberries are thoroughly incorporated.
• Serve warm or chilled.
• Better second day after chilling in refrigerator.

CRANBERRY COMPOTE

Steps:

• Place all of the ingredients in a stainless steel sauce pan and simmer until the cranberries pop and fruit cooks down a bit. Use as a sauce.

CRANBERRY COMPOTE

Steps:

• Combine all ingredients in a medium saucepan. Place over medium-high heat, and cook 7 to 10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.

STRAWBERRY COMPOTE WITH SUGARED DROP SCONES

Steps:

• Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
• To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.
• Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.
• Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

STRAWBERRY COMPOTE

Steps:

• In a pot, mash strawberries. Pour in water. Turn on medium heat.
• Mix in 1 packet of Splenda (or 2 teaspoons of regular sugar if no alternative is available) and cinnamon.
• Keep heated for about 3-5 minutes.
• Pour over food and enjoy!