CRANBERRY-GRAPE COMPOTE
This fresh cranberry sauce is so much better than anything store-bought. Serve it with our Maple-Glazed Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
- Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Serve at room temperature.
Nutrition Facts : Fiber 2 g, Protein 1 g
CRANBERRY GRAPE COMPOTE
I found this on my sheroes site, Martha Stewart. I made it for my first Thanksgiving on my own, and my family loved it. Since then it has been my responsibility to make this instead of cranberry sauce. You can use fresh or frozen(do not need to thaw) cranberries but I prefer fresh.
Provided by Diva-N-Training
Categories Sauces
Time 23m
Yield 4 cups
Number Of Ingredients 4
Steps:
- In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
- Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Refrigerate in an airtight container up to 2 weeks. Serve at room temperature.
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.
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
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
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.
CRANBERRY AND RED-GRAPE RELISH
Categories Condiment/Spread Berry Fruit Side Thanksgiving Quick & Easy Cranberry Fall Grape Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.
CONCORD GRAPE AND DRIED-CRANBERRY COMPOTE
Use this fruit compote recipe from The Harrison chef Amanda Freitag as a tasty topping for her Yogurt Panna Cotta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 6 servings
Number Of Ingredients 3
Steps:
- Place grapes and cider in a large heavy-bottomed saucepan over medium heat. Cook until grapes have released most of their juices, about 20 minutes. Strain grapes through a fine mesh sieve into a small saucepan; discard solids.
- Add cranberries to saucepan and heat over low heat until cranberries start to soften, about 5 minutes. Transfer to bowl, cover, and refrigerate until chilled.
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
DRIED CRANBERRY COMPOTE
Categories Sauce Fruit Dessert Thanksgiving Vegetarian Cranberry Fall Chill Vegan Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
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ROASTED CRANBERRY GRAPE COMPOTE - FLOATING KITCHEN
From floatingkitchen.net
Servings 6-8Estimated Reading Time 3 minsCategory Sauces, Spreads And JamsTotal Time 25 mins
- Pre-heat your oven to 425 degrees. Line a large rimmed baking sheet with parchment paper and set it aside.
- Add all the ingredients to a medium bowl and stir to coat. Spread the mixture out onto your prepared baking sheet. Then transfer the baking sheet to your pre-heated oven and roast for 20 minutes, stirring once halfway through. The cranberries will have burst, but the grapes should still be mostly intact.
- Remove the baking sheet from your oven. Let the compote cool slightly before transferring it a serving dish. The compote can be served slightly warm, room temperature or chilled.
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