Ginger Spiced Asia Pear And Cranberry Compote Recipes

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.

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.

Steps:

• Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat and allow to cool completely.
• Remove cinnamon stick and star anise. Chill until ready to serve.

Steps:

• Make a bouquet garni by enclosing the clovers, ginger, cinnamon stocks and allspice berries in a piece of cheesecloth tied together with a piece of string. Tie the string to the handle of a large saucepan.
• Combine the boueguet garni, sugar and water in the saucepan and bring the syrup to a boil. When the sugar is dissolved, lower the heat and add the Asian pear pices. Coer the pan and simmer the pears for about 40-45 minutes. They will still offer slight resistance when pierced with a knife.
• Stir in the cranberries and turn up the heat so that the cranberries will cook and begin to pop, stirring frequently; this should take about 8 - 10 minutes. When the cranberries have cooked, remove the pan from the heat and cool. Remove the bouquet garni from the compote. Add the vinegar and ginger and taste for seasoning. The suace will firm up as it cools. Refrigerate until serving time. Taste for seasoning just before serving.
• Can be made 5 days a head, covered and refrigerated. Taste before serving. You may need to add a bit more vinegar.