Concord Grape And Dried Cranberry Compote Recipes
CRANBERRY-GRAPE COMPOTE
This fresh cranberry sauce is so much better than anything store-bought. Serve it with our Maple-Glazed Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- 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). Serve at room temperature.
Nutrition Facts : Fiber 2 g, Protein 1 g
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
DRIED CRANBERRY COMPOTE
Categories Sauce Fruit Dessert Thanksgiving Vegetarian Cranberry Fall Chill Vegan Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
TEQUILA, APPLE, AND DRIED CRANBERRY COMPOTE
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in large pot. Set pot over medium heat and bring mixture to simmer. Cook until apples are tender and cranberries are plump, stirring occasionally, about 20 minutes. Cool to room temperature. Cover and refrigerate until compote is well chilled, about 2 hours. (Compote can be prepared up to 1 day ahead. Keep refrigerated.)
CRANBERRY, SHALLOT, AND DRIED-CHERRY COMPOTE
Categories Condiment/Spread Thanksgiving Cranberry Cherry Shallot Gourmet
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- In a saucepan of boiling water blanch shallots 1 minute and drain. Peel shallots and separate into cloves where possible.
- In a heavy saucepan cook shallots in butter over moderate heat, stirring, until coated well. Add sugar and 1 tablespoon vinegar and cook, stirring, until sugar mixture turns a golden caramel. Add remaining vinegar, wine, and salt and boil 1 minute. Add cherries and simmer, covered, 45 minutes, or until shallots are tender.
- Add cranberries and water and boil gently, uncovered, stirring occasionally, 10 minutes, or until cranberries burst. Transfer compote to a bowl and cool. Compote may be made 5 days ahead and chilled, covered.
- Serve compote at room temperature.
DRIED-CRANBERRY-AND-APRICOT COMPOTE
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 6
Steps:
- In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium. Cook, stirring occasionally, until liquid is almost absorbed and fruit is softened, 10 minutes. Stir in ginger and season with salt, pepper, and vinegar. Serve at room temperature.
Nutrition Facts : Calories 147 g, Fiber 2 g, Protein 1 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.
CRANBERRY GRAPE COMPOTE
I found this on my sheroes site, Martha Stewart. I made it for my first Thanksgiving on my own, and my family loved it. Since then it has been my responsibility to make this instead of cranberry sauce. You can use fresh or frozen(do not need to thaw) cranberries but I prefer fresh.
Provided by Diva-N-Training
Categories Sauces
Time 23m
Yield 4 cups
Number Of Ingredients 4
Steps:
- 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, SHALLOT, AND DRIED CHERRY COMPOTE
Categories Condiment/Spread Sauce Fruit Side Thanksgiving Vinegar Cranberry Cherry White Wine Fall Shallot Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings (about 3 cups)
Number Of Ingredients 9
Steps:
- Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
- Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
- Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.
DRIED CRANBERRY COMPOTE RECIPE
Provided by á-170456
Number Of Ingredients 4
Steps:
- Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) This recipe yields about 1 1/2 cups.
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