Cranberry Compote With Mascarpone And Cookies Food

CRANBERRY COMPOTE WITH MASCARPONE AND COOKIES

Cranberry Compote with Mascarpone and Cookies image

This dessert is easy to assemble and offers a great way touse extra cranberries. Just serve the tart compote and sweetmascarpone atop store-bought cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 40m

Number Of Ingredients 6

Ingredients

1 cup fresh or frozen (not thawed) cranberries
1/3 cup packed light-brown sugar
1/3 cup brandy
3 tablespoons water
1/3 cup mascarpone cheese
8 store-bought Italian shortbread cookies, such as Rigoli

Steps:

Bring cranberries, sugar, brandy, and water to a simmerin a small saucepan over medium heat. Cook, stirring occasionally, until cranberries are tender and liquid is syrupy,about 15 minutes. Let cool slightly, about 10 minutes. Cover,and keep warm.
Just before serving, spread mascarpone onto cookies. Topeach with compote (reheat compote over low heat if needed).

HOLIDAY CRANBERRY AND APPLE COMPOTE

Holiday Cranberry and Apple Compote image

A rich compote with great balance of sweet apples and bitter cranberries. Great side for turkey, ham, or would even be outstanding baked into a pie.

Provided by M. Goldman

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 1h35m

Yield 32

Number Of Ingredients 7

Ingredients

3 cups orange juice
3 medium Fuji apples, peeled and finely chopped
1 (12 ounce) package fresh cranberries
1 ½ cups white sugar
½ cup brown sugar
¼ teaspoon pumpkin pie spice, or more to taste
2 tablespoons butter, softened

Steps:

Combine orange juice, apples, cranberries, white sugar, brown sugar, and pumpkin pie spice in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are tender and sauce has thickened slightly, 20 to 25 minutes.
Transfer sauce to a dish; stir in softened butter and refrigerate for 1 to 2 hours. Sauce will continue to thicken.

Nutrition Facts : Calories 77.8 calories, Carbohydrate 18.2 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.2 g, SaturatedFat 0.5 g, Sodium 6.7 mg, Sugar 16.4 g

LEMON-FIG COMPOTE

Lemon-Fig Compote image

Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

3 small lemons (preferably Meyer), peel and pith removed, segments coarsely chopped, peel very thinly sliced
1/2 cup granulated sugar
4 green cardamom pods
1 cinnamon stick
1 whole clove
2 tablespoons orange-blossom honey
8 dried Turkish figs, halved
2 teaspoons arrowroot mixed with 2 teaspoons water

Steps:

Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat.
Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes.
Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon.

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.

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