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Cranberry Compote Recipes


Fresh Cranberry Compote 1

6 oz Fresh cranberries, rinsed
1 tb Orange zest
1/2 c Sugar
1 c Water
1 pn Salt
1 pn Ground cinnamon
1/4 c Plus 1 tablespoon cornstarch
1/4 c Fresh orange juice
Cooking Instructions:
In a non reactive, non-stick saucepan, over medium, combine the cranberries, zest, 1/2 cup sugar, water, salt, and cinnamon. Bring the mixture to a boil and cook for 10 minutes. Dissolve 1 tablespoon cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 15 minutes until the mixture is thick. Remove from the heat and cool completely. Cover and refrigerate until chilled.
Fresh Cranberry Compote 2

1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch
Cooking Instructions:
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.
Fresh Cranberry Compote 3

1 12-ounce bag fresh cranberries, rinsed and picked over
Strips of zest from 1 orange (about 2 tablespoons)
3/4 cup granulated sugar
3 cups water
1/2 teaspoon pure vanilla extract
Pinch of salt
Pinch of cayenne
1/8 teaspoon ground cinnamon
2 tablespoons cornstarch
3/4 cup fresh orange juice
Cooking Instructions:
Put the cranberries in a medium-size non-reactive nonstick saucepan. Add the zest. Peel and seed the orange, discard the white pith, and coarsely chop. Add the chopped orange to the pot of cranberries along with the sugar, water, vanilla, salt, cayenne, and cinnamon and bring to boil over medium heat. Reduce the heat to medium-low and simmer for 10 minutes. Dissolve the cornstarch in the orange juice. Add the mixture to the cranberries and stir to blend. Simmer another 20 minutes until the mixture is thick like syrup. Cool completely, then spoon into a decorative dish and pass at the table. Will keep for 3 days in the refrigerator.
Cranberry Compote 1

1 package (12 ounces) cranberries
¼ cup orange juice
¾ cup water
½ cup sucralose-based sugar substitute
2 tablespoons dark brown sugar
¼ teaspoon five-spice powder
2 teaspoons grated fresh ginger
1/8 teaspoon salt
1 teaspoon butter
Cooking Instructions:
Wash and pick over cranberries, discarding any bad ones. Combine cranberries and all remaining ingredients except butter in large saucepan. Heat over medium-high heat, stirring occasionally, about 10 minutes or until berries begin to pop. Cook and stir 5 minutes or until saucy consistency is reached. Remove from heat; stir in butter. Allow to cool; refrigerate until cold. Compote keeps up to 1 week under refrigeration.
Cranberry Compote 2

110 g/4 oz cranberries
1 tsp ground mixed spice
55 g/2 oz caster sugar
1 lime, juice and zest
½ lemon, juice only
2 tbsp clear honey
290 ml/½ pt white wine
100 ml/3½ fl oz champagne
1 tbsp arrowroot mixed with 1 tbsp water
55 g/2 oz mascarpone
Cooking Instructions:
In a large saucepan, mix together the cranberries, mixed spice, caster sugar, lime zest and juice, lemon juice, honey, wine and champagne. Bring to the boil. Reduce the heat to a simmer and stir in the arrowroot and water mixture. Simmer for 5-6 minutes or until the cranberries begin to pop. Serve with a spoonful of mascarpone on top.
Cranberry Compote 3

2 (12-oz.) packages fresh cranberries
1 3/4 cups sugar
1 tablespoon grated orange rind
1/4 cup orange juice
2 tablespoons orange liqueur
1 cinnamon stick
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg
Cooking Instructions:
Stir together all ingredients in a heavy saucepan over medium-high heat; cook, stirring often, 5 to 7 minutes or until cranberry skins begin to split. Reduce to heat medium-low, and cook, stirring occasionally, 5 minutes or until thickened. Remove from heat, and let cool 15 minutes. Remove and discard cinnamon stick. Store mixture in an airtight container in refrigerator up to 1 week.
Candied-Orange and Cranberry Compote

3/4 cup water
3/4 cup sugar
1 large navel orange, quartered lengthwise and sliced crosswise paper thin, including peel
1/4 cup fresh or frozen cranberries (not thawed), thinly sliced
1 tablespoon Grand Marnier or other orange-flavored liqueur
Cooking Instructions:
Bring water and sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Add orange and gently simmer over moderately low heat, uncovered, stirring occasionally, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 25 to 35 minutes. Transfer to a heatproof bowl and cool. Stir in cranberries and Grand Marnier and chill, covered, until cold, about 1 hour.
Cranberry-Orange Compote
1 12-oz. bag fresh or frozen cranberries (3 cups)
2 Tbsp grated orange peel
1-1/2 cups orange juice
1 cup granulated sugar, or to taste
Cooking Instructions:
In a heavy medium saucepan, combine cranberries, orange peel, juice and sugar. Simmer over medium heat, stirring occasionally, until cranberries soften, about 12 minutes. Remove from heat and cool.
Fresh Orange and Cranberry Compote

1 1/2 cups fresh cranberries
1/3 cup sugar
1/4 cup water
Dash of cinnamon
4 juice oranges, peeled and sliced into rounds; seeded
1 Tbsp grated orange peel

Cooking Instructions:
Put cranberries in a small skillet and sprinkle sugar over them. Add water and cook over low heat, stirring often. Cook until sugar has dissolved and cranberried have popped, about 3-4 minutes. Remove skillet from heat and add cinnamon, orange slices, and grated orange peel. Gently stir, spooning cranberry juice over slices until saturated. Serve warm or chilled.
Apple, Pear and Cranberry Compote

3 cups coarsely chopped peeled Fuji apple (about 2 medium)
2 1/4 cups coarsely chopped peeled Bartlett pear (about 2 medium)
3/4 cup apple cider
1/2 cup fresh cranberries
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 teaspoons fresh lemon juice
Cooking Instructions:
Combine the first 8 ingredients in a medium saucepan over medium heat. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until the fruit is tender. Remove from heat, and stir in lemon juice.
Cranberry Grape Compote

1 (12ounce) package cranberries
3 cups red seedless grapes
1 cup sugar
1/8 teaspoon salt
Cooking Instructions:
In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes. Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Refrigerate in an airtight container up to 2 weeks. Serve at room temperature.
Cranberry Kumquat Compote

1/4 pound kumquats (about 10)
a 12-ounce bag fresh or unthawed frozen cranberries (about 3 1/2 cups)
1 cup water
1 cup sugar
Cooking Instructions:
With a sharp thin knife thinly slice kumquats crosswise, removing seeds. Pick over cranberries. In a small saucepan bring water with sugar to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add kumquats and simmer 5 minutes. With a slotted spoon transfer kumquats to a bowl. Add cranberries to syrup and simmer 10 minutes. Cool mixture completely. (Cranberry mixture and kumquats may be made 3 days ahead and chilled in separate airtight containers - so kumquats will retain their color). Just before serving, stir kumquats into cranberry mixture.
Cranberry and Mango Compote
1 pound fresh cranberries, washed
2 cups sugar
1 cup water
2 large ripe mangoes, peeled and diced
1 tablespoon vanilla extract
1/4 cup orange flavored liquor such as Triple Sec, Mandarine or Grand Marnier
Cooking Instructions:
Combine the cranberries, sugar and water in a medium size, acid resistant saucepan. Bring to a very slow simmer over medium heat. Stir only to mix the cranberries that rise to the top to minimize the mashing of the fruit. Allow to cook until the berries become very tender and the cranberries become less bitter, about 30 minutes. Add the mango, vanilla and liquor and return to a simmer. Remove from the heat and transfer to a serving dish. Store under refrigeration.
Quince and Cranberry Compote

2 cups apple juice
1/2 cup sugar
1 cinnamon stick
1 pound quinces--peeled, cored and cut into 3/4-inch pieces
One 12-ounce bag of cranberries
Cooking Instructions:
In a heavy medium saucepan, combine the apple juice with the sugar and cinnamon stick and bring to a boil, stirring to dissolve the sugar. Add the quinces and cook over moderate heat, stirring occasionally, until tender, about 30 minutes. Add the cranberries and bring to a simmer. Cook until the compote is thick, about 20 minutes. Discard the cinnamon stick before serving.
Cranberry and Quince Compote

5 medium quinces (about 2 1/2 pounds)
1 orange
6 cups water
2 cups sugar
18 allspice berries
12 whole cloves
1 cinnamon stick
Pinch of salt
1 cup dried cranberries
1 package fresh cranberries, rinsed
2 teaspoons (or more) balsamic vinegar
Cooking Instructions:
Cut quinces into 1/2-inch-thick wedges. Holding each wedge in hands cut away skins and remove core and seeds. Using vegetable peeler, remove peel in large strips from orange. Remove and discard any white pith from peel. Combine water, sugar, spices and salt in large saucepan. Bring to a boil, stirring to dissolve sugar. Add quinces. Reduce heat to medium-low. Cover and cook until fruit is dark pink and tender, about 1 hour 45 minutes. Add dried cranberries and cook until tender and a fair amount of liquid remains, about 15 minutes. Add cranberries. Increase heat to medium-high and cook until cranberries begin to pop, about 12 minutes. Gently mix in 2 teaspoons vinegar. Strain fruit; reserve liquid. Transfer fruit to medium bowl. Return liquid to saucepan and simmer until syrupy. Add syrup to fruit mixture. Cover and chill until cold. Before serving, season compote to taste, adding a few drops of vinegar if necessary.
Quince-and-Cranberry Compote

6 med Quince
6 cup Water
2 cup Sugar
12 Cloves
18 whl allspice berries
1 lrg Orange peel strip
2 pkt Cranberries
1 Cinnamon stick (3" long)
Cranberry juice, optional
Balsamic vinegar, to taste
Cooking Instructions:
Cut each quince into quarters, then cut quarters into pieces about 1/2-inch thick. Grasp each piece firmly and cut away peel and core with sharp knife. When all slices have been cored and peeled, cut each piece into small chunks. Don't worry about the fruit discoloring. In saucepan, combine water, sugar, spices and orange peel. Bring mixture to boil, stirring to dissolve sugar. Add quince. Reduce heat, cover pan and cook very slowly until fruit has turned a deep pink color, about 2 hours. You don't need to worry about overcooking as the fruit will hold its texture well. If cooked slowly, there should still be quite a bit of liquid in pan when fruit is done. Sort through cranberries, remove those that are not in good shape and rinse the rest. Add cranberries to cooked quince. If mixture seems too dry, add a little more water or cranberry juice. Increase heat a little and cook cranberries until they begin to pop open, 12-to-15 minutes. Use rubber scraper to gently mix them with quince. When done, refrigerate compote to cool, then stir in enough vinegar to balance the sweetness.
Cranberry-Raspberry Compote

1 12-ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract
Cooking Instructions:
Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours.


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