Candied Orange And Cranberry Compote Recipes

Steps:

• Bring water and sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Add orange and gently simmer over moderately low heat, uncovered, stirring occasionally, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 25 to 35 minutes.
• Transfer to a heatproof bowl and cool. Stir in cranberries and Grand Marnier and chill, covered, until cold, about 1 hour.

Steps:

• Preheat the oven to 350 degrees F.
• Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside.
• For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
• To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
• Serve cheesecake with compote and orange segments.

Steps:

• In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.

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.
• *Available in the coffee section of most supermarkets, almond syrup is used as a sweetener and flavoring agent, especially in cocktails and desserts; also known as orgeat syrup and sirop d'amandes.

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

Steps:

• combine cranberries and orange juice in a small microwave-safe bowl.
• cover and microwave on high 2 minutes, stirring after 1 minute.
• allow to stand covered 10 minutes.
• coarsely chop cranberries.
• line and 8" square baking pan with greased foil that extends over on two sides.
• butter sides of a heavy large saucepan.
• combine sugar, whipping cream and corn syrup.
• stirring constantly, cook over medium-low heat until sugar dissolves.
• using a pastry brush dipped in hot water, wash down any sugar crystals on the sides of the pan.
• attach a candy thermometer to pan, make sure it does not touch the bottom of the pan.
• increase heat to medium and bring mixture to a boil.
• cook, without stirring, until mixture reaches soft ball stage (234-240 degrees).
• test 1/2 tsp mixture in ice water (mixture will form a ball in the water but will flatten in your hand).
• place pan in 2" of cold water in the sink.
• add butter and vanilla; do not stir.
• cool to approximately 110 degrees.
• remove from sink.
• using medium speed of and electric mixer, beat until fudge thickens and begins to lose its gloss.
• stir in orange peel and cranberries.
• pour into prepared pan.
• cover and chill two hours.
• cut into 1" pieces.

Steps:

• Make orange ice: In a large bowl, combine orange juice, lemon juice, liqueur, and 1 tablespoon sugar. Stir until sugar is dissolved. Pour mixture into a 9-by-13-inch baking dish or pan. Cover with plastic wrap; freeze until firm, about 3 hours.
• Using a vegetable peeler, remove zest from 1 orange (leave white pith behind); slice zest into long thin strips, and set aside. Set aside orange.
• Make candied zest: Heat 1/2 cup water and remaining 1/2 cup sugar in a medium saucepan over medium-high heat, stirring until sugar dissolves. Add reserved zest; bring to a simmer. Cook 2 minutes. Using a slotted spoon, transfer zest to a bowl; set aside. Reduce heat to medium.
• Make compote: Scrape seeds from vanilla bean into pan; add vanilla bean and cinnamon stick. Bring to a simmer; add cranberries. Cook until berries burst and mixture thickens, 6 to 8 minutes. Remove from heat, and let cool. Discard vanilla bean and cinnamon stick.
• Peel remaining 2 oranges with a paring knife, following curve of fruit; remove pith from reserved orange. Working over a bowl to catch juices, cut out segments from membranes. Squeeze membranes over bowl; coarsely chop segments. Add oranges and juice to cranberry mixture. Transfer to a bowl; cover with plastic wrap. Chill at least 1 hour and up to 2 days.
• Using a fork, scrape orange ice to create a slush. Spoon into serving dishes; top with compote and candied zest.

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.