Best Cranberry Apricot Compote Recipes

Dried-Cranberry-and-Apricot Compote image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 6

1 cup dried cranberries
12 dried apricots, cut into 1/2-inch pieces
1 cup sweet white wine, such as Moscato
1/2 teaspoon finely grated peeled fresh ginger
Salt and pepper
2-3 tablespoons white-wine vinegar

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 Apricot Compote image

Yield Makes about 4 cups

Number Of Ingredients 5

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.

DRIED CRANBERRY AND APRICOT COMPOTE image

Yield 8 People

Number Of Ingredients 6

1 cup dried cranberries
12 dried apricots cut into 1/2 in pieces
1 cup sweet white wine
1/2 teaspoon finely grated peeled fresh ginger
salt and pepper
2-3 tablespoons white-wine vinegar

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.