Cranberry Compote With Mascarpone And Cookies Food

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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

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

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

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

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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