CREAMY CHEESECAKE WITH CRANBERRY COMPOTE
This cheesecake is a great make-ahead dessert. You can prepare the cranberry compote the night before and let it chill along with the cheesecake. The tartness of the cranberries is the perfect complement to the creamy richness of the cake.
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 12 servings
Number Of Ingredients 13
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.
DRIED-CRANBERRY-AND-APRICOT COMPOTE
A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147 g, Fiber 2 g, Protein 1 g
CRANBERRY COMPOTE
This best-of-the-season dish adds to the beauty and bounty of any holiday spread. Whether served warm or cold, it's a delectable fruity treat for the taste buds as well as for the eyes when it's presented in a clear glass bowl. -Carole Dishman, Hampton, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 cups.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 255 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 51g carbohydrate (44g sugars, Fiber 4g fiber), Protein 2g protein.
DRIED FRUIT COMPOTE
Steps:
- In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool.
- Serve over frozen yogurt and garnish with toasted slivered almonds.
FRESH CRANBERRY COMPOTE
Provided by Emeril Lagasse
Time 25m
Yield 2 cups
Number Of Ingredients 9
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.
DRIED CRANBERRY COMPOTE
Categories Sauce Fruit Dessert Thanksgiving Vegetarian Cranberry Fall Chill Vegan Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
DRIED FRUIT COMPOTE
Steps:
- In a large bowl combine all of the dried fruit and add enough hot water to cover by an inch. Soak for 20 minutes. Drain the mixture.
- In a saucepan combine the fruit with the sugar, the lemon and orange zests, the lemon juice, and the water and bring to a boil. Reduce heat and simmer the mixture for 10 to 20 minutes, or until the fruit is tender. Remove the pan from the heat and let the compote cool. The compote will keep for a week if covered and chilled. Serve the compote at room temperature with ice cream.
CRANBERRY, SHALLOT, AND DRIED CHERRY COMPOTE
Categories Condiment/Spread Sauce Fruit Side Thanksgiving Vinegar Cranberry Cherry White Wine Fall Shallot Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings (about 3 cups)
Number Of Ingredients 9
Steps:
- Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
- Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
- Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.
VEAL SCALLOPS WITH CRANBERRY-CITRUS COMPOTE
Make and share this Veal Scallops With Cranberry-Citrus Compote recipe from Food.com.
Provided by lazyme
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine dried cranberries and boiling water in small bowl.
- Let stand 10 minutes.
- Add orange juice, bourbon, orange peel and ginger, stir to blend.
- (Can be made 3 hours ahead; Cover cranberry mixture and let stand at room temperature).
- Melt butter in heavy large skillet over medium-high heat.
- Season veal with salt and pepper.
- Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side.
- Using tongs, transfer veal to plates.
- Add cranberry mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute.
- Mix in green onion.
- Season compote with salt and pepper.
- Spoon over veal.
Nutrition Facts : Calories 151.4, Fat 9.5, SaturatedFat 4.9, Cholesterol 56.2, Sodium 50, Carbohydrate 2.6, Fiber 0.5, Sugar 1.4, Protein 10.9
EASY CRANBERRY COMPOTE
This easy compote is made from whole berries with thyme, red pepper flakes, and orange zest mixed in. It's tart and sweet and the flakes give it zip.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Combine orange juice, zest, sugar, thyme, and red pepper flakes in a wide, shallow saute pan over medium heat. Stir to dissolve the sugar. Add cranberries and simmer until soft but not broken, about 4 minutes. Stir to break down slightly, remove thyme, and season with salt. Refrigerate until ready to serve.
CONCORD GRAPE AND DRIED-CRANBERRY COMPOTE
Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 6 servings
Number Of Ingredients 3
Steps:
- Place grapes and cider in a large heavy-bottomed saucepan over medium heat. Cook until grapes have released most of their juices, about 20 minutes. Strain grapes through a fine mesh sieve into a small saucepan; discard solids.
- Add cranberries to saucepan and heat over low heat until cranberries start to soften, about 5 minutes. Transfer to bowl, cover, and refrigerate until chilled.
DRIED CRANBERRY COMPOTE RECIPE
Provided by á-170456
Number Of Ingredients 4
Steps:
- Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) This recipe yields about 1 1/2 cups.
CRANBERRY FIG COMPOTE
Make and share this Cranberry Fig Compote recipe from Food.com.
Provided by ellie_
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat combine all ingredients and bring to a boil.
- Reduce heat and simmer for 15 minutes or until mixture is thick. Cool completely.
- Can be covered and refrigerated for up to 5 days.
SPICED APPLE AND CRANBERRY COMPOTE
This is so yummy served with frozen vanilla yogurt. The aroma fills the house with the smell of "apple pie". What a delightful way to end the day! Recipe is courtesy of Best Loved Slow-Cooker Recipes.
Provided by PaulaG
Categories Dessert
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the juices, apples, cranberries,honey and cinnamon stick in the crock pot.
- Cover and cook on low for 4 hours or until liquid is absorbed and fruit is tender.
- Remove and discard cinnamon stick halves.
- Ladle the compote into bowl and serve topped with frozen yogurt.
- Garnish with additional cinnamon sticks, if desired.
ORANGE-CRANBERRY COMPOTE
A beautiful dish to add to your holiday table or anytime! Very easy to assemble and only needs to refrigerate one to six hours before serving. If you really want to send it over the top, add a little flaked coconut to the finished product before serving!
Provided by Bev I Am
Categories Citrus
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut peel and white pith from oranges.
- Working over bowl, cut between membranes to release orange segments.
- Add cranberries and almond syrup to bowl.
- Toss to combine.
- Refrigerate at least 1 hour and up to 6 hours.
Nutrition Facts : Calories 103.3, Fat 0.3, Sodium 0.5, Carbohydrate 26, Fiber 5.8, Sugar 19.3, Protein 1.9
CRANBERRY COMPOTE
Serve with Shaker Citrus Pie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium saucepan. Place over medium-high heat, and cook 7 to 10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.
ORANGE CRANBERRY BARS
"My sister, who's a great cook, passed this recipe on to me," notes Nell Wheeler from Warrenton, Virginia. "These buttery bars are studded with cranberries, pecans and coconut. They're pretty enough for Christmas, but I make them all year."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 bars.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
CRANBERRY, SHALLOT, AND DRIED-CHERRY COMPOTE
Categories Condiment/Spread Thanksgiving Cranberry Cherry Shallot Gourmet
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- In a saucepan of boiling water blanch shallots 1 minute and drain. Peel shallots and separate into cloves where possible.
- In a heavy saucepan cook shallots in butter over moderate heat, stirring, until coated well. Add sugar and 1 tablespoon vinegar and cook, stirring, until sugar mixture turns a golden caramel. Add remaining vinegar, wine, and salt and boil 1 minute. Add cherries and simmer, covered, 45 minutes, or until shallots are tender.
- Add cranberries and water and boil gently, uncovered, stirring occasionally, 10 minutes, or until cranberries burst. Transfer compote to a bowl and cool. Compote may be made 5 days ahead and chilled, covered.
- Serve compote at room temperature.
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