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 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.
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.
CRANBERRY MAPLE COMPOTE
This sweet-tart compote is an unusual topping for pancakes. It will keep in the refrigerator for up to a week.
Provided by Martha Stewart
Number Of Ingredients 2
Steps:
- Combine cranberries and syrup in a small saucepan. Heat slowly over medium-low heat until mixture comes to a simmer. Cook until cranberries soften and burst and syrup turns red, about 10 minutes. Serve warm over Cornmeal Pancakes.
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.
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
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