Citrus Cranberry Compote Recipes

Steps:

• Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.
• Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5-10 minutes. Chill until cold.
• Gently stir orange segments into compote. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before serving.

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.

Steps:

• in a small saucepan combine 1/3 cup of the sugar and 1/3 cup water. bring mixture to a simmer until the sugar is dissolved. Add the cranberries and simmer 5 minutes or until they have barely popped. Transfer to a small bowl and let cool or chill in the refrigerator.
• Repeat with the remaining 1/3 cup sugar and add the apricots. Simmer, covered, for 5 minutes. Transfer to another small bowl and cool or refrigerate.
• Working over a bowl cut away the rinds and pith of the grapefruit and oranges and cut the fruit into sections. Chill the citrus fruit.
• to serve: mix the citrus fruit with the cranberries, apricots and their syrups.

Steps:

• Grate zest from lemons. Cut 1 lemon in half, and squeeze juice from 1 half into a saucepan, reserving remaining 1 1/2 lemons for another use. Peel orange, and cut in half. Add peel to pan, and squeeze in juice from half the orange, reserving remaining half for another use. Add cranberries and 1 1/2 cups sugar, and bring to a gentle simmer, stirring until sugar has dissolved. Cook until cranberries are soft and begin to burst, about 15 minutes. Let cool, and then refrigerate for 1 hour (or up to overnight).
• Combine ricotta with remaining 3 tablespoons sugar and the lemon zest.
• Remove orange peel from compote, and discard. Set aside a few cranberries for garnish. Layer each of 6 serving cups with 1/4 cup lemon ricotta, 1/4 cup compote, and then 1/4 cup lemon ricotta. Garnish with reserved cranberries.

Steps:

• Peel the tangerines, oranges and grapefruit, segment and half segments, removing seeds and then combine in large bowl.
• Quarter lime and lemon and squeeze over fruit in bowl.
• If desired sprinkle sugar or splenda over fruit. Toss.
• Chill at least 1 hour before serving and garnish with coconut and almonds if desired.

Steps:

• Quarter apricots and pick over cranberries. In a 3-quart saucepan bring water, sugar, and apricots to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add cranberries and simmer until berries have burst, about 5 minutes. Finely chop shallots and stir into compote. Remove pan from heat and cool compote completely. Compote may be made 2 days ahead and chilled, covered.

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.

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.