Cranberry Quince And Pearl Onion Compote Food

CRANBERRY, QUINCE, AND PEARL ONION COMPOTE

Steps:

• Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in a colander. Cool slightly, then peel.
• Bring juice, sugar, vinegar, and spices to a boil in a 3-quart heavy saucepan, stirring until sugar has dissolved. Add onions and quinces and simmer, uncovered, stirring occasionally, until tender but not falling apart, about 30 minutes.
• Add cranberries and simmer until tender but not falling apart, 5 to 8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon, then boil syrup, if necessary, until reduced to 1/2 cup. Pour syrup over compote and cool to room temperature.

DANIELA'S QUINCE AND CRANBERRY COMPOTE

Steps:

• In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.

CRANBERRY-PEAR COMPOTE

Steps:

• Combine all the ingredients in a 3-quart saucepan.
• Cover and bring to a boil over high heat.
• Lower the heat and simmer for 10 minutes.
• Let cool completely and refrigerate 8-12 hours to thicken.

CARAMELIZED ONION-CRANBERRY CREAM CHEESE BITES

Steps:

• Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar and remaining ingredients; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 tablespoons.
• Caramelized Onion-Cranberry-Cream Cheese Bites: Spread 16 whole grain crackers each with 1 1/2 teaspoons 1/3-less-fat cream cheese; top each with 1 tablespoons Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.

CRANBERRY PEAR COMPOTE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and sauce thickens, about 15 minutes, stirring occasionally. Serve warmed or chilled. Store in the refrigerator.

CRANBERRY PEARL ONIONS

Steps:

• In a large saucepan, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel., In a large skillet, cook onions in butter and oil over medium heat until lightly browned, about 5 minutes. Stir in cranberry juice and salt. Bring to a boil. Reduce heat to medium-low; cover and cook until onions are tender. Add cranberry sauce and lemon juice; cook and stir until mixture is thick and syrupy.