Chipotle Cranberry Compote Food

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.

CRANBERRY-ORANGE COMPOTE

Steps:

• In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.

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.

CHIPOTLE-CRANBERRY COMPOTE

Steps:

• NOTE: Be sure to grate the orange rind before juicing the oranges.
• Combine first 3 ingredients in a large saucepan; bring to a boil.
• Cook 7 minutes or until cranberries begin to pop, stirring occasionally.
• Stir in chipotle and remaining ingredients.
• Reduce heat and cook for 20 minutes or until mixture is thick, stirring occasionally.
• Chill.
• 1/4 cup serving size: 95 calories, fat 0.1 gr., carb 24.5 gr., fiber 2.4 gr., 0 cholesterol, sodium 55 mg.

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.

CHIPOTLE CRANBERRY SAUCE/OR BUTTER

Steps:

• Combine all ingredients in a saucepan and simmer 15 minutes, covered.
• Turn off heat and let sit, covered for 15 more minutes.
• Put ingredients in a food processor and pulse until desired consistency.
• Texture may range from somewhat coarse to smooth.
• Serve with turkey.
• for chipotle cranberry butter: mix with 1 stick of butter and spread on your favorite cornbread or rolls.