Citrus Cranberry Compote Food

CITRUS-CRANBERRY COMPOTE

Citrus-Cranberry Compote image

Provided by Karen DeMasco

Categories Sauce Citrus Dessert Thanksgiving Low Fat Quick & Easy Low Cal Low Sodium Cranberry Orange Fall Chill Healthy Low Cholesterol Bon Appétit Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 orange
2 cups (8 ounces) fresh (or frozen, thawed) cranberries
1 cup pure maple syrup
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract

Steps:

Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.
Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5-10 minutes. Chill until cold.
Gently stir orange segments into compote. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before serving.

CRANBERRY CITRUS COMPOTE

Cranberry Citrus Compote image

I like this technique for cooking cranberries in the oven because the berries stay whole.

Provided by Michael Brisson

Categories Side dishes

Yield Yields 5 cups.

Number Of Ingredients 7

Ingredients

24 oz. fresh cranberries
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
2 shallots, finely chopped (about 4 Tbs.)
2 cups sugar
1/2 cup orange juice
1/2 cup thinly sliced scallions (3 large)

Steps:

Heat the oven to 350°F. Pick through the cranberries to remove stems or bad berries. Combine the cranberries, lemon zest, orange zest, shallots, and sugar in a bowl and mix thoroughly. Turn into a 3-qt. glass baking dish and drizzle the orange juice over the cranberry mixture. Bake, stirring occasionally, until sugar is dissolved and a few berries have popped open, about 30 minutes. Remove from the oven, cool thoroughly (the pectin in the excess liquid will firm up when cool), cover, and refrigerate.
Remove the compote from the refrigerator early in the day to bring it to room temperature. Fold in the sliced scallions, and turn into a serving bowl.

Nutrition Facts : Calories 200 kcal, Carbohydrate 51 g, Fiber 4 g

CRANBERRY COMPOTE

Cranberry Compote image

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 3

Ingredients

1 cup cranberries
1 cup orange juice
1/4 cup brown sugar

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

Fresh Cranberry Compote image

Provided by Emeril Lagasse

Time 25m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch

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.

APRICOT CITRUS CRANBERRY COMPOTE

Apricot Citrus Cranberry Compote image

Make and share this Apricot Citrus Cranberry Compote recipe from Food.com.

Provided by DJM

Categories Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2/3 cup granulated sugar
1/2 cup fresh cranberries
6 ounces dried apricots
1 grapefruit
2 navel oranges

Steps:

in a small saucepan combine 1/3 cup of the sugar and 1/3 cup water. bring mixture to a simmer until the sugar is dissolved. Add the cranberries and simmer 5 minutes or until they have barely popped. Transfer to a small bowl and let cool or chill in the refrigerator.
Repeat with the remaining 1/3 cup sugar and add the apricots. Simmer, covered, for 5 minutes. Transfer to another small bowl and cool or refrigerate.
Working over a bowl cut away the rinds and pith of the grapefruit and oranges and cut the fruit into sections. Chill the citrus fruit.
to serve: mix the citrus fruit with the cranberries, apricots and their syrups.

Nutrition Facts : Calories 197.4, Fat 0.3, Sodium 3.9, Carbohydrate 51, Fiber 3.6, Sugar 42.5, Protein 1.7

RASPBERRY CITRUS COMPOTE

Raspberry Citrus Compote image

Cindy Reams of Philipsburg, Pennsylvania shares this budget-minded breakfast medley. Grapefruit is a surprising addition to the refreshing salad, which is priced at only 36¢ each.

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1/2 cup sugar
4-1/2 teaspoons cornstarch
1 cup water
1 package (10 ounces) frozen unsweetened raspberries, thawed
3 large navel oranges, peeled and sectioned
2 medium ripe pears, peeled and chopped
1 large grapefruit, peeled, sectioned and seeded

Steps:

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.

Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.

CRANBERRY APRICOT COMPOTE

Cranberry Apricot Compote image

Categories Condiment/Spread Sauce Fruit Side Thanksgiving Vegetarian Quick & Easy Low Sodium Cranberry Apricot Fall Shallot Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups

Number Of Ingredients 5

Ingredients

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.

VEAL SCALLOPS WITH CRANBERRY-CITRUS COMPOTE

Veal Scallops With Cranberry-Citrus Compote image

Make and share this Veal Scallops With Cranberry-Citrus Compote recipe from Food.com.

Provided by lazyme

Categories Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup dried cranberries (1 ounce)
3 tablespoons boiling water
3 tablespoons orange juice
1 tablespoon Bourbon
1 teaspoon orange peel, minced
1/2 teaspoon gingerroot, minced
1 1/2 tablespoons unsalted butter
8 ounces veal scallops, thin
1 green onion, minced

Steps:

Combine dried cranberries and boiling water in small bowl.
Let stand 10 minutes.
Add orange juice, bourbon, orange peel and ginger, stir to blend.
(Can be made 3 hours ahead; Cover cranberry mixture and let stand at room temperature).
Melt butter in heavy large skillet over medium-high heat.
Season veal with salt and pepper.
Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side.
Using tongs, transfer veal to plates.
Add cranberry mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute.
Mix in green onion.
Season compote with salt and pepper.
Spoon over veal.

Nutrition Facts : Calories 151.4, Fat 9.5, SaturatedFat 4.9, Cholesterol 56.2, Sodium 50, Carbohydrate 2.6, Fiber 0.5, Sugar 1.4, Protein 10.9

CRANBERRY COMPOTE

Cranberry Compote image

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

Ingredients

2 cups fresh cranberries
3 tablespoons fresh orange juice
Zest of 1/2 orange
1 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract

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 LAYERED WITH LEMON RICOTTA

Cranberry Compote Layered with Lemon Ricotta image

These easy-to-assemble parfaits are a welcome ending to any fall meal. Spruced up with a citrus tang, cranberry sauce is layered between ethereally light layers of sweetened ricotta in see-through tumblers.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 5

Ingredients

2 lemons
1 navel orange
6 2/3 cups (24 ounces) fresh cranberries
1 1/2 cups plus 3 tablespoons sugar
2 pounds fresh ricotta cheese

Steps:

Grate zest from lemons. Cut 1 lemon in half, and squeeze juice from 1 half into a saucepan, reserving remaining 1 1/2 lemons for another use. Peel orange, and cut in half. Add peel to pan, and squeeze in juice from half the orange, reserving remaining half for another use. Add cranberries and 1 1/2 cups sugar, and bring to a gentle simmer, stirring until sugar has dissolved. Cook until cranberries are soft and begin to burst, about 15 minutes. Let cool, and then refrigerate for 1 hour (or up to overnight).
Combine ricotta with remaining 3 tablespoons sugar and the lemon zest.
Remove orange peel from compote, and discard. Set aside a few cranberries for garnish. Layer each of 6 serving cups with 1/4 cup lemon ricotta, 1/4 cup compote, and then 1/4 cup lemon ricotta. Garnish with reserved cranberries.

CRANBERRY COMPOTE

Cranberry Compote image

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

Ingredients

2 medium tart apples, peeled and sliced
1 package (12 ounces) fresh or frozen cranberries
1-1/4 cups sugar
1 cup golden raisins
1/4 cup orange juice
1 teaspoon grated orange zest
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15 ounces) apricot halves, drained
1 cup chopped pecans

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.

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Step 1. Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small …
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Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.
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