APPLE CRISP WITH CRANBERRY COMPOTE
I like to make this delicious apple crisp recipe in the fall using fresh Granny apples picked from our local orchard. For a Thanksgiving-like twist, top with a sweet cranberry compote.
Provided by funnybelle
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread apples into a 9x9-inch baking dish. Mix brown sugar, flour, rolled oats, butter, cinnamon, and allspice together in a bowl until crumbly; sprinkle topping over apples.
- Bake in the preheated oven until the crumble topping is browned and the apples are soft, 30 to 40 minutes.
- Combine cranberries, white sugar, and water in a saucepan, stirring to dissolve sugar. Bring to a boil, reduce heat to low, and simmer, stirring often, until cranberries pop, about 5 minutes. Remove from heat; compote will thicken as it cools. Serve apple crisp topped with warm cranberry compote.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 67.6 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 4.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 62.8 mg, Sugar 52.6 g
HOLIDAY CRANBERRY AND APPLE COMPOTE
A rich compote with great balance of sweet apples and bitter cranberries. Great side for turkey, ham, or would even be outstanding baked into a pie.
Provided by M. Goldman
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h35m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 77.8 calories, Carbohydrate 18.2 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.2 g, SaturatedFat 0.5 g, Sodium 6.7 mg, Sugar 16.4 g
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.
CRANBERRY-APPLE COMPOTE
Wonderful on waffles, pancakes, and french toast, even ice cream. I serve it on Christmas morning; it can be made a day ahead. From the December 2001 issue of "Bon Appetit".
Provided by rochsann
Categories Breakfast
Time 35m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Whisk cider, corn syrup, and brown sugar in heavy large saucepan.
- Boil over high heat until reduced to one cup, about 15 minutes.
- Add 4 tablespoons butter; whisk until melted; remove from heat.
- Melt remaining 4 tablespoons butter in another pan, heavy saucepan or skillet, over medium heat; add apple slices, and saute 2 minutes.
- Add cranberries and 1/2 cup sugar; stir until cranberries begin to pop, about 2 minutes.
- Stir in reduced cider mixture; boil until reduced to syrup consistency, about 6 minutes.
- Stir in remaining sugar, if desired.
- Can be made a day ahead; cover and refrigerate.
- Stir over medium heat until warmed through.
- Serve warm.
Nutrition Facts : Calories 338.4, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 125.8, Carbohydrate 53.5, Fiber 3.1, Sugar 37.5, Protein 0.5
CRANBERRY COMPOTE
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.
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.
WARM WINTER FRUIT COMPOTE
Steps:
- Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork.
- Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving.
- Garnish with sprigs of fresh rosemary, if desired.
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.
CRANBERRY-RASPBERRY COMPOTE
Categories Sauce Fruit Dessert Thanksgiving Vegetarian Cranberry Raspberry Spice Fall Chill Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
FRESH CRANBERRY COMPOTE
Make and share this Fresh Cranberry Compote recipe from Food.com.
Provided by hellokitty
Categories Berries
Time 15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put the cranberies, lemon and orange zest, orange and lemon juice, sugar, vanilla and 11/2 cups of the water in a medium saucepan over medium high heat.
- Bring to a boil and cook for 8 minutes.
- Dissolve the cornstarch in the remaining 1/2 cup water and add to the pan.
- Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
- Remove from heat and cool completely before serving.
Nutrition Facts : Calories 160.8, Fat 0.1, Sodium 4.5, Carbohydrate 40.8, Fiber 3.1, Sugar 29.1, Protein 0.4
TODD ENGLISH'S CRANBERRY COMPOTE
This delicious recipe for cranberry compote comes courtesy of chef Todd English. Serve it with Boned, Rolled, and Tied Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 16
Steps:
- Place a large skillet over medium heat. When hot, add oil. Add onion and ginger, and cook for 1 minute. Stir in cranberries, orange juice, raisins, brandy, sugar, balsamic vinegar, maple syrup, and red-wine vinegar. Cook until syrupy and reduced by half, about 10 minutes.
- Add cranberry juice, cinnamon stick, nutmeg, cayenne, and salt. Simmer until thickened, 12 to 15 minutes. Remove cinnamon stick, and set aside to cool.
SPICED CRANBERRY APPLE CHUTNEY
The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner.
Provided by Danita Leonard
Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes
Time 1h15m
Yield 48
Number Of Ingredients 12
Steps:
- Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.
Nutrition Facts : Calories 51.8 calories, Carbohydrate 12.5 g, Fat 0.4 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.9 mg, Sugar 11.2 g
CREAMY PORRIDGE WITH SPICED APPLE & CRANBERRY
Stewed fruit in spiced compote sauce makes a great topping for a warming oat-pot on a chilly morning
Provided by Good Food team
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 7
Steps:
- Put the apples in a pan with 100ml water and cook gently until almost softened. Turn up the heat. Add the cranberries, mixed spice and 3 tbsp of the caster or granulated sugar and bubble until saucy. You can make this a day before serving.
- Tip the oats, milk, vanilla and remaining sugar into a big saucepan. Bring to the boil, stirring constantly, and simmer for 4-5 mins until creamy. Divide between 6 bowls and top with the warm or cold fruit mixture.
Nutrition Facts : Calories 359 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 34 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium
SPICED APPLE-CRANBERRY CREPES
I'm a newlywed and I love to make up recipes. I created this one when having friends over for brunch during the winter. It is so creamy and delicious! -Shannon Oetter, Chicago, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h15m
Yield 11 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, saute the apples, cranberries, sugar, pie spice, orange zest and lavender in butter until fruit is tender. Set aside., In a large bowl, combine the eggs, milk, butter and vanilla. Combine the flour, sugar, salt and baking powder; add to egg mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread each crepe with 2 teaspoons cheese; top with 3 tablespoons apple mixture and roll up. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 337 calories, Fat 18g fat (10g saturated fat), Cholesterol 85mg cholesterol, Sodium 212mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY-APPLE COMPOTE
Categories Condiment/Spread Sauce Berry Fruit Breakfast Christmas Thanksgiving Vegetarian Cranberry Apple Fall Winter Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
- Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.
APPLE CRANBERRY COMPOTE
Make and share this Apple Cranberry Compote recipe from Food.com.
Provided by dicentra
Categories Easy
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine apples and cranberries in slow cooker. Sprinkle with sugar.
- Stir in zest, water and port. Cover and cook on low 4-6 hours.
Nutrition Facts : Calories 322.4, Fat 0.5, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 80.3, Fiber 7.7, Sugar 68, Protein 0.8
RASPBERRY COMPOTE
This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort.
Provided by Chef TanyaW
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Bring water to boil.
- Add raspberries and sugar.
- Allow to boil until desired thickness, 25-45 minutes.
- If compote is not thick enough and a cornstarch and water slurry.
- Serve over ice cream, pancakes, or waffles.
- May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.
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.
APPLE-PEAR COMPOTE
Apples and pears are almost always popular, so this warm, comforting dessert recipe is great for potlucks or other get-togethers. I also like to add raisins or chopped nuts to the compote, and for a more adult flavor I add 1/3 cup brandy or rum.-Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 3h35m
Yield 8 cups.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 149 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 2g fiber), Protein 0 protein.
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.
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