Cranberry And Strawberry Compote Food

STRAWBERRY COMPOTE

Steps:

• In a pot, mash strawberries. Pour in water. Turn on medium heat.
• Mix in 1 packet of Splenda (or 2 teaspoons of regular sugar if no alternative is available) and cinnamon.
• Keep heated for about 3-5 minutes.
• Pour over food and enjoy!

STRAWBERRY COMPOTE WITH SUGARED DROP SCONES

Steps:

• Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.
• To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.
• Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.
• Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

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.

QUICK STRAWBERRY COMPOTE

Steps:

• Gather the ingredients.
• Rinse the strawberries , pat them dry, and then hull the fruit . To do this, insert a knife at an angle under the leaf cap and then twist to cut out the leaves and white core underneath. Discard the tip and repeat the process with all the berries. Cut very large berries in half or quarters; leave smaller berries whole.
• Place the berries in a saucepan. Add the sugar and juice or water. Bring to a boil. Reduce the heat to low and simmer until the strawberries are all soft and just starting to fall apart and the liquid thickens, between 5 to 10 minutes.
• Taste, and add more sugar if necessary. The compote will thicken a little while it cools off, but if you think it's too thin, mix 1 tablespoon of water with 1 tablespoon of cornstarch and add it to the saucepan. If using frozen fruit, you might need a little more cornstarch. Stir well and remove from heat.
• Let the compote cool off completely. Transfer to a clean pint jar and store in the refrigerator for up to two weeks.

CRANBERRY FRUIT CONSERVE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

LOW-SUGAR STRAWBERRY COMPOTE

Steps:

• Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon and crush with a hand-held food chopper or a potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes.
• Stir strawberries and adjust heat to medium-high. Cook for an additional 5 minutes. Serve immediately.

CRANBERRY STRAWBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, water and sugar. Bring to a boil, stirring until sugar is dissolved. Boil gently, uncovered, 3-4 minutes or until about half of the cranberries burst. Remove from the heat; immediately add strawberries. Let stand until strawberries are completely thawed, stirring occasionally. Refrigerate.

CRANBERRY AND STRAWBERRY COMPOTE

Steps:

• Take frozen strawberries out to thaw.
• Wash, peel, core, and chop apple.
• Rinse and inspect cranberries.
• Whisk together apple cider and Splenda in medium saucepan.
• Over medium heat bring mixture to a boil, stirring occasionally.
• When boiling, add cranberries and apple pieces.
• Return mixture to boiling over medium heat, then cover and cook 10 minutes or until cranberries have"popped" and compote is thickened.
• Remove saucepan from heat.
• Add cinnamon and partially thawed strawberries and stir until strawberries are thoroughly incorporated.
• Serve warm or chilled.
• Better second day after chilling in 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.

CREAMY CHEESECAKE WITH CRANBERRY COMPOTE

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.
• For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet.
• For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle).
• Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.
• Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight.
• For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.)
• For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve.

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 STRAWBERRY SAUCE - THANKSGIVING CHRISTMAS

Steps:

• After thawing cranberries and strawberries, reserve the liquid and add enough water to make 1 cup.
• In a saucepan, combine this liquid with sugar. Cook until dissolved.
• Add cranberries to pan. Bring to a boil and cook, stirring occasionlly, until berries pop and mixture thickens.
• Remove from heat, and stir in strawberries.
• Let cool
• Refrigerate at least 3 hours or overnight to give time for flavors to meld.

JALAPENO CRANBERRY JAM

Steps:

• In a large heavy bottom pot over medium heat, combine the jalapenos, sugar, and salt, stirring to dissolve sugar. Add in the lime juice, pectin, water, and vinegar, stirring to mix well. Reduce heat and simmer gently for 10 minutes.
• Add in the cranberries, stirring occasionally, and simmer gently until the cranberries have burst and the juices start to thicken, about 15 - 20 minutes.
• Transfer jam to the sterilized jars and seal. You can either allow to cool at room temperature, then keep in the refrigerator for up to 3 weeks, freeze for up to 6 months, or you can process in a hot water bath and keep for up to a year.

STRAWBERRY HONEY SAUCE

Steps:

• Warm the honey in a small saucepan over low heat, stirring until thin but not hot.
• Remove from heat and add lemon juice and strawberries.
• Stir until blended, cover and let stand at room temeperature until ready to serve.
• Note: The sauce will keep covered in the fridge for 2 to 3 days.
• Allow to reach room temperature before serving.

CRANBERRY APPLE GINGER COMPOTE

Steps:

• If you have or can get clementine juice, skip to step two. Otherwise -- put about 4 or 5 peeled and seeded clementines into a blender. Blend on low speed until juice is extracted. Place this into a saucepan.
• Place clementine juice, water, sugar and salt into a saucepan. Add cranberries, ginger, and apples and stir well. Turn heat on to MEDIUM.
• Add cinnamon stick and stir gently.
• Cover and simmer, stirring occasionally until fruit is soft and cranberries have exploded. (About 30 minutes) Note: If fruit is not cooked before your water evaporates, add more water and cook until soft.
• Uncover and simmer until thick, stirring occasionally (about 10-15 minutes), But please don't walk away at this point! It may burn --
• Turn heat off and let cool, then carefully remove cinnamon stick. Serves well either warm or cold. It's ready to eat!