Slow Cooker Berry Compote Recipes

SLOW-COOKER MIXED BERRY COBBLER RECIPE BY TASTY

Slow-Cooker Mixed Berry Cobbler Recipe by Tasty image

Here's what you need: raspberry, blueberry, strawberry, blackberry, cornstarch, vanilla cake mix, butter

Provided by Claire Nolan

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 cup raspberry
1 cup blueberry
1 cup strawberry
1 cup blackberry
1 tablespoon cornstarch
1 package vanilla cake mix
8 tablespoons butter, cut into pieces

Steps:

Add raspberries, blueberries, strawberries, and blackberries into the bottom of the slow cooker.
Sprinkle cornstarch on top and mix gently.
Pour cake mix on top of the berries and spread out so it covers the berries.
Place pieces of butter on top of the cake mix and cover.
Cook on high for 2½ to 3 hours, until the cake is fully cooked.
Serve topped with ice cream
Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 51 grams, Fat 13 grams, Fiber 3 grams, Protein 1 gram, Sugar 27 grams

MIXED BERRY COMPOTE

Mixed Berry Compote image

A sweet mixed berry compote that goes perfect over ice cream or with yogurt in a parfait.

Provided by Nathan Plesnicher

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

2 teaspoons cornstarch
1 tablespoon brandy
4 cups fresh mixed berries with juices
½ cup white sugar
⅓ cup honey

Steps:

Dissolve cornstarch in brandy in a small bowl and set aside.
Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 30.7 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.4 mg, Sugar 27.9 g

SLOW-COOKED TURKEY WITH BERRY COMPOTE

Slow-Cooked Turkey with Berry Compote image

We love to eat turkey, and on hot summer days, here's how we get our fix. For golden-brown turkey, broil for a few minutes before serving. -Margaret Bracher, Robertsdale, Alabama

Provided by Taste of Home

Categories Dinner

Time 3h35m

Yield 12 servings (3-1/4 cups compote).

Number Of Ingredients 13

Ingredients

1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 boneless turkey breast halves (2 pounds each)
1/3 cup water
COMPOTE:
2 medium apples, peeled and finely chopped
2 cups fresh raspberries
2 cups fresh blueberries
1 cup white grape juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger

Steps:

Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 5- or 6-qt. slow cooker. Pour water around turkey. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, in a large saucepan, combine compote ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, stirring occasionally, until mixture is slightly thickened and apples are tender, 15-20 minutes. Serve turkey with compote.

Nutrition Facts : Calories 215 calories, Fat 1g fat (0 saturated fat), Cholesterol 94mg cholesterol, Sodium 272mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 38g protein. Diabetic Exchanges

SLOW-COOKER BERRY COMPOTE

Slow-Cooker Berry Compote image

This berry compote is an old recipe my grandma made when I was younger. She always added extra blueberries to help thicken the sauce. -Diane Higgins, Tampa, Florida

Provided by Taste of Home

Categories Desserts

Time 3h15m

Yield 4 cups.

Number Of Ingredients 15

Ingredients

1/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 can (15 ounces) pitted dark sweet cherries, undrained
1 pint fresh or frozen unsweetened blueberries
1 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup all-purpose flour
1/4 cup sliced almonds
1/4 cup old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
1/2 cup cold butter
Vanilla ice cream, optional

Steps:

In a small bowl, mix sugar, cornstarch and water until smooth. Transfer to a greased 3-qt. slow cooker. Stir in cherries and blueberries. In a large bowl, combine brown sugar, walnuts, flour, almonds, oats, cinnamon, nutmeg and salt; cut in butter until crumbly. Sprinkle over fruit mixture., Cook, covered, on high about 3 hours, until bubbly and thickened. If desired, serve warm with vanilla ice cream.

Nutrition Facts : Calories 256 calories, Fat 12g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 80mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.

WARM BERRY COMPOTE

Warm Berry Compote image

Cook frozen berries with orange juice in your slow cooker for a yummy dessert by itself or over ice cream.

Provided by cupcakeproject

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 1h45m

Yield 6

Number Of Ingredients 6

Ingredients

6 cups frozen mixed berries
½ cup white sugar
1 ½ teaspoons finely grated orange zest
¼ cup orange juice
2 tablespoons cornstarch
2 tablespoons water

Steps:

Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours.
Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.

Nutrition Facts : Calories 139.8 calories, Carbohydrate 37.3 g, Fat 0.5 g, Fiber 4.1 g, Protein 1.1 g, Sodium 0.4 mg, Sugar 28.5 g

SLOW-COOKER FRUIT COMPOTE

Slow-Cooker Fruit Compote image

Provided by Food Network

Categories dessert

Time 8h5m

Yield 10 servings

Number Of Ingredients 7

Ingredients

One 16-ounce package frozen peaches
1 cup apple cider
1 cup dried cranberries
1/4 cup brown sugar
2 apples, Granny Smith or your favorite, cored and sliced
1 cinnamon stick
1 lemon, juiced

Steps:

Combine the peaches, cider, cranberries, sugar, apples, cinnamon stick and lemon juice in a 4-quart slow cooker. Cover and cook on low for 8 hours. Remove the cinnamon stick and serve warm.

WARM BERRY COMPOTE

Warm berry compote image

Treat yourself to this fruity compote - so good you'll want it with everything

Provided by Good Food team

Categories Dessert, Treat

Time 10m

Number Of Ingredients 6

Ingredients

knob of butter
2 tbsp caster sugar
1 tsp vanilla extract
200g punnet raspberry
200g punnet blueberry
vanilla ice cream , to serve

Steps:

Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 4 grams protein, Sodium 31 milligram of sodium

FRESH PEACH AND BLUEBERRY COMPOTE

Fresh Peach and Blueberry Compote image

Simple summer recipe that is also great for breakfast was originally was printed in Bon Appetit (August 1981). The original recipe used 2 tsp kirsch, which I omit.

Provided by ellie_

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon frozen orange juice concentrate
1 tablespoon sugar
2 teaspoons fresh lemon juice
1/2 orange, rind of, grated
8 firm peaches, halved and pitted (2 1/2 lbs)
1 cup fresh blueberries

Steps:

Combine first 4 ingredients in 2 quart serving bowl and blend well.
Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
Add to orange juice mixture.
Gently blend in blueberries, tossing lightly.
Cover and refrigerate at least 2 hours.

SLOW-COOKER TOMATO COMPOTE

Slow-Cooker Tomato Compote image

This savory compote - a typically sweet, slow-simmered fruit preserve - is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it's also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it's best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don't add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.

Provided by Sarah DiGregorio

Categories vegetables

Time 6h10m

Yield About 3 ½ cups

Number Of Ingredients 9

Ingredients

2 pounds cherry or grape tomatoes (about 4 pints)
4 garlic cloves, smashed
1/2 cup extra-virgin olive oil
1 tablespoon honey
2 tablespoons balsamic vinegar
2 bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
Juice of 1/4 lemon (about 2 teaspoons)

Steps:

In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary. Store in a covered container in the refrigerator.

SLOW-COOKER WINTER FRUIT COMPOTE

Slow-Cooker Winter Fruit Compote image

On a wintry evening what's more cozy than compote, like this one with dried cranberries and apricots, apples, and easy canned pie filling.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 6h10m

Yield 10

Number Of Ingredients 9

Ingredients

1 (2-inch) cinnamon stick
2 small apples, peeled, sliced
1/3 cup sweetened dried cranberries
1/2 cup golden raisins
1/2 cup halved dried apricots
1 (8-oz.) can pineapple tidbits in unsweetened juice, undrained
1/4 cup sugar
3/4 cup orange juice
1 (21-oz.) can peach pie filling

Steps:

Place cinnamon stick in 1 1/2 to 2 1/2-quart slow cooker. Layer with apples, cranberries, raisins, apricots and pineapple with liquid. Sprinkle with sugar. Pour orange juice over top.
Cover; cook on Low setting for 5 to 6 hours.
Just before serving, gently stir mixture. Remove and discard cinnamon stick. Gently stir in pie filling, cutting peach slices into smaller pieces as necessary. Serve in small dessert dishes or if desired, serve warm over pound cake or ice cream.

Nutrition Facts : Calories 170, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 5 mg, Sugar 35 g

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