Maple Cranberry Compote Recipes
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
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
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.
MAPLE-CRANBERRY COMPOTE
Provided by Abigail Johnson Dodge
Categories Sauce Christmas Low Fat Quick & Easy Low Cal Cranberry Dried Fruit Winter Low Cholesterol Christmas Eve Maple Syrup Simmer Boil Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium and simmer until berries pop, about 4 minutes. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm over medium heat before serving.
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.
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.
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- Place the cranberries in a colander and rinse with cold water. Discard any shriveled or damaged cranberries.
- In a medium saucepan, combine the cranberries, maple syrup, orange zest, orange juice, and water. Bring to a boil over medium-high heat, then lower the heat to low and simmer, stirring occasionally, until the cranberries have broken down and thickened into a compote, about 20 minutes. The cranberries will pop, don't be scared:) The sauce will continue to thicken as it cools.
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- Boil maple syrup in heavy medium saucepan over medium-high heat until reduced to 1 cup, stirring occasionally and watching closely to avoid boiling over (syrup will bubble up to top of pan), about 5 minutes. Remove reduced maple syrup from heat and let cool to slightly warm or room temperature.
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- Beat cream cheese in large bowl of heavy-duty mixer fitted with paddle attachment until very smooth. Add maple sugar, flour, and salt; beat until well blended and smooth. Add 1 cup reduced maple syrup, sour cream, and vanilla; beat until well blended. Add eggs, 2 at a time, and beat just until blended after each addition. Tap bowl several times on counter to release any air bubbles. Pour filling into cooled crust. Using tip of small knife, pop any air bubbles on surface.
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