CRANBERRY COMPOTE
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.
FRESH CRANBERRY COMPOTE
Provided by Emeril Lagasse
Time 25m
Yield 2 cups
Number Of Ingredients 9
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.
GINGER SHORTCAKES WITH CRANBERRY PEAR COMPOTE
These make for a very impressive autumn dessert. The recipe is adpated from Cuisine at Home and the ingredients list is rather long; but once broken down into steps is quite manageable. Serve these warm with the Orange Cream melting down the side.
Provided by PaulaG
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees; line a baking sheet with parchment paper.
- For the shortcakes, stir together the first 6 ingredients (flour through salt); cut in butter and shortening with a pastry blender until well blended.
- Whisk together the cream and egg, fold into flour mixture just until most but still lumpy.
- Using a 1/3 cup measuring cup, measure out and form shortcakes; brush the tops with the 1 tablespoon cream and sprinkle with the turbinado sugar.
- Bake for 15 to 20 minutes or until brown; remove from pan onto wire rack and allow to cool.
- To prepare the compote, in a saucepan combine the sliced pears with the sugars, butter and cinnamon stick; place over medium heat until sugar dissolves, approximately 2 minutes.
- To the pear mixture, add 2 cups of the cranberries and ginger ale; cover and simmer until berries pop and sauce thickens, about 10 minutes.
- Add the remaining cranberries and corn syrup; serve warm over the shortcakes topped with orange cream.
- For the orange cream, place cream through orange extract in small mixing bowl and beat with an electric mixer or wire whisk until soft peaks form.
- Garnish by sifting additional powdered sugar over all and topping with orange zest.
Nutrition Facts : Calories 549.2, Fat 30.6, SaturatedFat 16.3, Cholesterol 102.8, Sodium 391.2, Carbohydrate 66.8, Fiber 4.2, Sugar 29.9, Protein 5.3
CRANBERRY-PEAR COMPOTE
From the cookbook "Vegan for the Holidays" by Zel Allen. This recipe combines cranberries with pears, cinnamon and ginger. Prepare a day in advance to give it time to set up in the refrigerator.
Provided by Wish I Could Cook
Categories Chutneys
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a 3-quart saucepan.
- Cover and bring to a boil over high heat.
- Lower the heat and simmer for 10 minutes.
- Let cool completely and refrigerate 8-12 hours to thicken.
Nutrition Facts : Calories 136.5, Fat 0.1, Sodium 2.3, Carbohydrate 35.6, Fiber 3.1, Sugar 29.8, Protein 0.3
CRANBERRY COMPOTE
Serve with Shaker Citrus Pie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium saucepan. Place over medium-high heat, and cook 7 to 10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.
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.
PEAR FRUIT COMPOTE
This recipe pleasantly proves you can offer guests an elegant dessert with little fuss. Pop fruit-topped pears in the oven and bake...then enjoy time with family and friends. -Crystal Allen, Collinsville, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place pears on their sides in a greased 13-in. x 9-in. baking dish; arrange oranges and raisins around pears. In a small bowl, combine the water, brown sugar and salt. Pour over fruit; dot with butter., Cover and bake at 325° for 55-65 minutes or until pears are tender, basting occasionally. Halve and core pears; top with fruit mixture.
Nutrition Facts : Calories 297 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 78mg sodium, Carbohydrate 65g carbohydrate (52g sugars, Fiber 6g fiber), Protein 1g protein.
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