Apricot Citrus Cranberry Compote Recipes

CRANBERRY COMPOTE

Cranberry Compote image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 3

Ingredients

1 cup cranberries
1 cup orange juice
1/4 cup brown sugar

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.

CRANBERRY APRICOT COMPOTE

Cranberry Apricot Compote image

Categories Condiment/Spread Sauce Fruit Side Thanksgiving Vegetarian Quick & Easy Low Sodium Cranberry Apricot Fall Shallot Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 5

Ingredients

1 cup dried apricots (about 6 ounces)
two 12-ounce bags fresh or unthawed frozen cranberries (about 7 cups total)
1 cup water
1 cup sugar, or to taste
3 large shallots

Steps:

Quarter apricots and pick over cranberries. In a 3-quart saucepan bring water, sugar, and apricots to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add cranberries and simmer until berries have burst, about 5 minutes. Finely chop shallots and stir into compote. Remove pan from heat and cool compote completely. Compote may be made 2 days ahead and chilled, covered.

CRANBERRY COMPOTE

Cranberry Compote image

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

Ingredients

2 medium tart apples, peeled and sliced
1 package (12 ounces) fresh or frozen cranberries
1-1/4 cups sugar
1 cup golden raisins
1/4 cup orange juice
1 teaspoon grated orange zest
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15 ounces) apricot halves, drained
1 cup chopped pecans

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

Cranberry Compote image

Categories Cranberry

Yield Makes 2 cups

Number Of Ingredients 5

Ingredients

8 ounces (about 2 cups) fresh cranberries
1 teaspoon finely grated orange zest plus 3 tablespoons fresh orange juice
1 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract

Steps:

In a saucepan, over medium-high heat, combine all ingredients and cook 7 to 10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool. Compote can be refrigerated in an airtight container up to 3 days.

FRESH CRANBERRY COMPOTE

Fresh Cranberry Compote image

Provided by Emeril Lagasse

Time 25m

Yield 2 cups

Number Of Ingredients 9

Ingredients

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

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.

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