Best Holiday Cranberry And Apple Compote Recipes

HOLIDAY CRANBERRY AND APPLE COMPOTE

Steps:

• Combine orange juice, apples, cranberries, white sugar, brown sugar, and pumpkin pie spice in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are tender and sauce has thickened slightly, 20 to 25 minutes.
• Transfer sauce to a dish; stir in softened butter and refrigerate for 1 to 2 hours. Sauce will continue to thicken.

APPLE CRISP WITH CRANBERRY COMPOTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread apples into a 9x9-inch baking dish. Mix brown sugar, flour, rolled oats, butter, cinnamon, and allspice together in a bowl until crumbly; sprinkle topping over apples.
• Bake in the preheated oven until the crumble topping is browned and the apples are soft, 30 to 40 minutes.
• Combine cranberries, white sugar, and water in a saucepan, stirring to dissolve sugar. Bring to a boil, reduce heat to low, and simmer, stirring often, until cranberries pop, about 5 minutes. Remove from heat; compote will thicken as it cools. Serve apple crisp topped with warm cranberry compote.

CRANBERRY COMPOTE

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.

FRESH CRANBERRY COMPOTE

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.

CRANBERRY-APPLE COMPOTE

Steps:

• Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
• Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

THE SOUTHFIELD STORE HOLIDAY FRENCH TOAST

Steps:

• Whisk together the eggs and heavy cream in a large bowl and add the granulated sugar, cinnamon, nutmeg, vanilla and orange zest and whisk again.
• Heat some clarified butter in a large skillet over medium-high heat. Dip four slices of the Challah into the egg mixture until soaked through. Immediately place each slice onto the hot skillet. Fry until golden brown, 2 to 3 minutes per side, and set aside. Repeat with the remaining 4 slices of bread.
• Cut each piece of French toast in half diagonally and plate four halves per serving. Top with Apple Cranberry Compote, a scoop of Pecan Compound Butter and a light drizzle of the Maple Syrup Reduction. Dust with powdered sugar and enjoy!
• Add the cranberries, orange juice, sugar, orange zest and apples to a large skillet and cook over medium heat for about 10 minutes, or until the apples are cooked as desired.
• Preheat the oven to 325 degrees F. Place the pecans on a cookie sheet and bake for about 10 minutes, or until they become aromatic and heated through. Salt immediately while still hot. Allow the pecans cool completely.
• Once the pecans are completely cool, chop them up into small pieces and add to the butter, until incorporated. Set aside until ready to serve, or refrigerate.
• Place the maple syrup in a small saucepan and heat over low heat until reduced by one-half. Use sparingly to top off French toast.

CARAMELIZED CRANBERRY AND APPLE COMPOTE

Steps:

• Gather the ingredients.
• Evenly spread the fine sugar in a heavy-bottomed saucepan. Add the star anise, then lightly crush the cardamom pods on a cutting board, and add them as well. Drizzle in the water and light corn syrup. (The corn syrup helps prevent the sugar from forming into hard crystals.)​
• Turn the heat to medium-high, and quickly whisk the water and corn syrup into the sugar, as it begins to melt. Swirl the pan to make sure the sugar dissolves evenly, but don't whisk or stir. As the sugar melts, and the liquid boils off, it will begin to turn a pale amber. Move the saucepan around so the sugar cooks evenly and doesn't burn.
• When the caramel is golden brown, add the cranberries, swirling them in the caramel. (The caramel is very hot, so be careful.) When the cranberries begin to burst, add the apple, then sprinkle with a pinch of salt and a few grinds of pepper.
• Take the saucepan off the heat, and pour the port around the sides of the pan to deglaze the caramelized bits stuck to the pan. Quickly swirl the compote with a wooden spoon or plastic spatula to incorporate.
• Add the orange zest and orange juice. Put the saucepan back on the stovetop, lower the heat, and simmer 5 to 10 minutes to thicken. The compote will thicken when cooled, so try not to overcook it.
• Transfer to a heat-resistant glass bowl and cool to room temperature, then cover and chill. The compote can be prepared two days ahead and will taste better as all the flavors meld. When ready to serve, remove the compote from the refrigerator 1 hour before. Serve with roast turkey, goose, or duck.

EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE

Steps:

• Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
• Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote