Citrus Cranberry Compote Food

CITRUS-CRANBERRY COMPOTE

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

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.

POTLUCK CHERRY COMPOTE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving.

DRIED-CRANBERRY-AND-APRICOT COMPOTE

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.

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 CITRUS DRESSING

Steps:

• Start by making a simple syrup: dissolve the sugar in the water in a medium saucepan. Add vanilla beans and bring to a simmer. Add the orange juice and cranberries, a dash of salt and some freshly ground black pepper, to taste. Simmer until cranberries begin to pop and become tender, about 3 to 5 minutes. Remove from heat and stir in Dijon mustard. Chill cranberry sauce until ready to serve. The sauce can be made up to 2 days ahead of time. Just before serving, garnish sauce with freshly grated orange zest.

CITRUS COMPOTE

Steps:

• Peel the tangerines, oranges and grapefruit, segment and half segments, removing seeds and then combine in large bowl.
• Quarter lime and lemon and squeeze over fruit in bowl.
• If desired sprinkle sugar or splenda over fruit. Toss.
• Chill at least 1 hour before serving and garnish with coconut and almonds if desired.

CRANBERRY APRICOT COMPOTE

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.

ORANGE-CRANBERRY COMPOTE

Steps:

• Cut peel and white pith from oranges.
• Working over bowl, cut between membranes to release orange segments.
• Add cranberries and almond syrup to bowl.
• Toss to combine.
• Refrigerate at least 1 hour and up to 6 hours.

RASPBERRY CITRUS COMPOTE

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.

VEAL SCALLOPS WITH CRANBERRY-CITRUS COMPOTE

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.

CHICKEN WITH CRANBERRY COMPOTE

Steps:

• Place chicken in a large shallow bowl. Combine the lemon juice, oil, salt and pepper; pour over chicken. Cover and refrigerate., Meanwhile, place cranberries in a small bowl. Cover with boiling water and let stand for 15 minutes. , In a small saucepan, saute celery and onion in 2 tablespoons butter until crisp-tender. Reduce heat to medium. Drain cranberries; add to saucepan with apple. Stir in the cranberry juice, apple juice and vinegar. Cook and stir for 5 minutes or until liquid is reduced by half. Stir in coriander and allspice. Cover and keep warm. , Drain and discard marinade from chicken. In a large skillet, melt remaining butter over medium-high heat. Add chicken; cook for 5 minutes or until lightly browned; turn. Reduce heat to low and cover. Cook 10 minutes longer or until juices run clear. Serve chicken with cranberry compote.

CRANBERRY SPICE CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Coat bottom and sides of cake pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
• Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
• Whisk in dry ingredients in 3 additions, alternating with cider in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
• Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean,1 hour-1 hour 10 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn out cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
• For lemon glaze:
• Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
• Serve cake with Citrus-Cranberry Compote , if desired.

APRICOT CITRUS CRANBERRY COMPOTE

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.

ORANGE CRANBERRY BARS

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

CRANBERRY COMPOTE LAYERED WITH LEMON RICOTTA

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

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.