CRANBERRY COMPOTE RECIPE
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
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
CRANBERRY CITRUS DRESSING
Provided by Michael Chiarello : Food Network
Categories condiment
Time 4h23m
Yield 7 1/2 cups
Number Of Ingredients 8
Steps:
- Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.
CRANBERRY COMPOTE
Serve with Shaker Citrus Pie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 6
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.
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.
FRESH CRANBERRY COMPOTE
Provided by Emeril Lagasse
Time 25m
Yield 2 cups
Number Of Ingredients 9
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.
VEAL SCALLOPS WITH CRANBERRY-CITRUS COMPOTE
Make and share this Veal Scallops With Cranberry-Citrus Compote recipe from Food.com.
Provided by lazyme
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine dried cranberries and boiling water in small bowl.
- Let stand 10 minutes.
- Add orange juice, bourbon, orange peel and ginger, stir to blend.
- (Can be made 3 hours ahead; Cover cranberry mixture and let stand at room temperature).
- Melt butter in heavy large skillet over medium-high heat.
- Season veal with salt and pepper.
- Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side.
- Using tongs, transfer veal to plates.
- Add cranberry mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute.
- Mix in green onion.
- Season compote with salt and pepper.
- Spoon over veal.
Nutrition Facts : Calories 151.4, Fat 9.5, SaturatedFat 4.9, Cholesterol 56.2, Sodium 50, Carbohydrate 2.6, Fiber 0.5, Sugar 1.4, Protein 10.9
CRANBERRY COMPOTE
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
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.
CRANBERRY COMPOTE LAYERED WITH LEMON RICOTTA
These easy-to-assemble parfaits are a welcome ending to any fall meal. Spruced up with a citrus tang, cranberry sauce is layered between ethereally light layers of sweetened ricotta in see-through tumblers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- Grate zest from lemons. Cut 1 lemon in half, and squeeze juice from 1 half into a saucepan, reserving remaining 1 1/2 lemons for another use. Peel orange, and cut in half. Add peel to pan, and squeeze in juice from half the orange, reserving remaining half for another use. Add cranberries and 1 1/2 cups sugar, and bring to a gentle simmer, stirring until sugar has dissolved. Cook until cranberries are soft and begin to burst, about 15 minutes. Let cool, and then refrigerate for 1 hour (or up to overnight).
- Combine ricotta with remaining 3 tablespoons sugar and the lemon zest.
- Remove orange peel from compote, and discard. Set aside a few cranberries for garnish. Layer each of 6 serving cups with 1/4 cup lemon ricotta, 1/4 cup compote, and then 1/4 cup lemon ricotta. Garnish with reserved cranberries.
RASPBERRY CITRUS COMPOTE
Steps:
- In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.
Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.
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