Cranberry Compote With Mascarpone And Cookies Recipes

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.

CRANBERRY COMPOTE WITH MASCARPONE AND COOKIES

Steps:

• Bring cranberries, sugar, brandy, and water to a simmerin a small saucepan over medium heat. Cook, stirring occasionally, until cranberries are tender and liquid is syrupy,about 15 minutes. Let cool slightly, about 10 minutes. Cover,and keep warm.
• Just before serving, spread mascarpone onto cookies. Topeach with compote (reheat compote over low heat if needed).

CRANBERRY KITCHEN COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar and brown sugar. Beat in the milk, orange juice and egg. Combine the flour, baking powder and salt; stir into the creamed mixture. Stir in chopped walnuts and cranberries. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until edges are golden. Let cookies cool on the cookie sheet for 2 minutes before removing to wire racks to cool completely

CRANBERRY COMPOTE

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.

CRANBERRY MASCARPONE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Place pan on a triple layer of foil large enough to wrap around the pan so the layers come all the way up the outside of the pan.
• In a medium bowl, stir to combine cookie crumbs, sugar, stevia, and butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until set, about 15 minutes. Let cool completely.
• Lower oven temperature to 325 degrees F.
• In a large bowl or a stand mixer with the paddle, beat cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until combined and smooth. Scrape into the pan.
• Place pan in a large roasting pan with high sides. Pour in enough scalding hot water to come halfway up the pan sides. Bake until cheesecake is set around the edge but still jiggly in center, about 1 hour 10 minutes.
• Remove cheesecake from water bath, remove foil, and let cool completely at room temperature. Refrigerate for at least 24, and up to 48, hours.
• In a medium saucepan, combine orange juice, sugar, and stevia. Bring to a boil; stir in cranberries and simmer, stirring occasionally, until thick and glossy, 10 to 15 minutes. Transfer to a wide, shallow pan and refrigerate until completely cool.
• Before serving, spread cranberry sauce on top of cheesecake.