Candied Orange And Cranberry Compote Recipes

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CANDIED-ORANGE AND CRANBERRY COMPOTE



Candied-Orange and Cranberry Compote image

Categories     Liqueur     Dessert     Thanksgiving     Quick & Easy     Cranberry     Orange     Fall     Vegan     Simmer     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 5

3/4 cup water
3/4 cup sugar
1 large navel orange, quartered lengthwise and sliced crosswise paper thin (including peel)
1/4 cup fresh or frozen cranberries (not thawed), thinly sliced
1 tablespoon Grand Marnier or other orange-flavored liqueur

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.

BRANDIED ORANGE AND CRANBERRY SAUCE



Brandied Orange and Cranberry Sauce image

This is the best cranberry sauce you will ever eat!

Provided by Claudia

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 7

⅔ cup orange zest
2 cups water
2 cups white sugar
⅔ cup orange juice
1 tablespoon lemon juice
3 cups cranberries
1 tablespoon brandy

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.

Nutrition Facts : Calories 236 calories, Carbohydrate 59.5 g, Fat 0.1 g, Fiber 2.8 g, Protein 0.4 g, Sodium 1.3 mg, Sugar 53.4 g

CRANBERRY-ORANGE COMPOTE



Cranberry-Orange Compote image

Provided by Food Network

Categories     condiment

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups sugar
1 bottle sweet Riesling wine
2 pounds fresh cranberries, washed
4 allspice berries
2 cinnamon sticks
2 star anise
1 large or 2 small fresh bay leaf
1 orange, juiced and zested in strips
1/4 teaspoon fine sea salt

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.

WHITE CHOCOLATE ORANGE CHEESECAKE WITH CRANBERRY COMPOTE



White Chocolate Orange Cheesecake with Cranberry Compote image

Provided by Food Network

Categories     dessert

Time 6h10m

Yield 8 to 12 servings

Number Of Ingredients 19

1 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
8 tablespoons butter, chilled and cut into small pieces
1 egg yolk
1 teaspoon vanilla
1 teaspoon orange zest
2 tablespoons water
2 pounds softened cream cheese
1 1/4 cups sugar
4 eggs
1 tablespoon vanilla extract
1 teaspoon orange zest
6 ounces white chocolate, melted
6 cups cranberries, fresh or frozen
1 cup sugar
1 cup orange juice
1 tablespoon orange zest
1 cup orange segments

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.

ORANGE-CRANBERRY COMPOTE



Orange-Cranberry Compote image

Categories     Sauce     No-Cook     Christmas     Cranberry     Orange     Amaretto     Winter     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 3

6 oranges
1 cup dried cranberries
2 tablespoons almond syrup* or amaretto

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.

CRANBERRY-VANILLA COMPOTE WITH ORANGE ICE



Cranberry-Vanilla Compote with Orange Ice image

Bright and tangy, our compote adds lovely color and flavor to this refreshing frozen treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

2 cups freshly squeezed (3 to 4 oranges) or store-bought orange juice
1/4 cup freshly squeezed lemon juice (2 to 3 lemons)
2 tablespoons orange-flavored liqueur
1/2 cup plus 1 tablespoon sugar
3 navel oranges
1 vanilla bean, split lengthwise
1 whole cinnamon stick
2 cups fresh or frozen (thawed) cranberries

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.

Nutrition Facts : Calories 167 g, Fiber 3 g, Protein 1 g, Sodium 3 g

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