Cranberry Apricot Compote Food

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.

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.

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 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.

APRICOT DRIED FRUIT COMPOTE

Steps:

• In a medium saucepan, combine all ingredients, except orange extract. Bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered, 20 minutes.
• Remove and discard cinnamon stick.
• Stir in orange extract.
• Serve hot or cold.

FRESH APRICOT COMPOTE

Steps:

• Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.

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.

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.