Cranberry Fig Compote Recipes

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CRANBERRY FIG SAUCE



Cranberry Fig Sauce image

Delicious with warm Brie. Great as a sauce for ham or roast turkey. I'm thinking it may even be good with a Monte Cristo sandwich. Hmmm...what about using dates instead of figs? You could probably decrease the sugar by half. This is my own photo of the sauce.

Provided by Pat DiMercurio

Categories     Fruit Sauces

Time 45m

Number Of Ingredients 9

1 c water
1 large tangerine, zest the rind and juice the fruit
1 c dried figs, chopped
3/4 c brown sugar, firmly packed
1 stick cinnamon
1 pkg fresh cranberries (10 oz.)
2 Tbsp balsamic vinegar, the good stuff
1/8 tsp salt
1/8 tsp freshly grated nutmeg

Steps:

  • 1. Bring water to a boil in a large saucepan. Remove from heat. Zest the rind of the fresh tangerine and set aside. Juice the tangerine.
  • 2. Stir the juice and the chopped dried figs into the water and let stand for 15 minutes.
  • 3. Return the pan to medium high heat and add the sugar and cinnamon stick. Bring to a boil.
  • 4. Add the rinsed fresh cranberries. Reduce heat and simmer for 10 minutes or until the berries begin to burst. Remove from heat.
  • 5. Add the 2 TBS balsamic vinegar, the zest of the tangerine, the grated nutmeg and the pinch of salt. Remove the cinnamon stick. Cool completely. Transfer to a jar and refrigerate. Makes 3 cups

CRANBERRY SAUCE WITH DRIED FIGS



Cranberry Sauce with Dried Figs image

This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 3/4 cups

Number Of Ingredients 4

1 bag fresh or frozen (thawed) cranberries (12 ounces)
5 ounces dried Calimyrna figs, halved (about 1 cup)
1/2 cup sugar
1/4 cup dry red wine or cranberry juice

Steps:

  • In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.
  • Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.

PANNA COTTA WITH CRANBERRY-FIG COMPOTE



Panna Cotta with Cranberry-Fig Compote image

Categories     Milk/Cream     Dessert     Vanilla     Fall     Chill     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 6

1 cup whole milk
4 teaspoons unflavored gelatin
4 1/2 cups whipping cream
1/2 cup sugar
1 vanilla bean
Cranberry-Fig Compote

Steps:

  • Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over. Let stand 10 minutes to soften gelatin.
  • Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Cool to room temperature, whisking occasionally. Discard vanilla bean.
  • Divide cream mixture among 8 shallow soup bowls. Refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Spoon Cranberry-Fig Compote atop panna cotta and serve.

BAKED BRIE WITH FIG COMPOTE



Baked Brie with Fig Compote image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup dried Mission figs, stemmed and chopped
2 wide strips orange zest (removed with a vegetable peeler)
2 sprigs thyme
3 tablespoons brandy
2 tablespoons sugar
2 tablespoons balsamic vinegar
Freshly ground pepper
1 piece refrigerated pie dough (half a 14-ounce package)
All-purpose flour, for dusting
1 7- to 8-ounce wheel brie cheese
1 large egg, lightly beaten

Steps:

  • Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth.
  • Preheat the oven to 375 degrees F. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal.
  • Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature.

DRIED-CRANBERRY-AND-APRICOT COMPOTE



Dried-Cranberry-and-Apricot Compote image

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

1 cup dried cranberries
12 dried apricots, cut into 1/2-inch pieces
1 cup sweet white wine, such as Moscato
1/2 teaspoon finely grated peeled fresh ginger
Salt and pepper
2-3 tablespoons white-wine vinegar

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 FIG COMPOTE



Cranberry Fig Compote image

Make and share this Cranberry Fig Compote recipe from Food.com.

Provided by ellie_

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup dried mission figs, chopped
1 (12 ounce) package cranberries
1/2 grapefruit, peeled and chopped
1 cup brown sugar
1/2 cup red wine vinegar
1/4 cup port wine
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger, ground
1/8 teaspoon allspice, ground

Steps:

  • In a saucepan over medium heat combine all ingredients and bring to a boil.
  • Reduce heat and simmer for 15 minutes or until mixture is thick. Cool completely.
  • Can be covered and refrigerated for up to 5 days.

BOURBON FIG COMPOTE



Bourbon Fig Compote image

A sweet and tangy compote that is excellently paired with a blue cheese or Brie. Serve with crackers.

Provided by James Ryan Schubert

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 40m

Yield 12

Number Of Ingredients 6

7 ounces dried Mission figs, diced
¼ cup white sugar
¼ cup bourbon whiskey
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 pinch salt

Steps:

  • Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 15.9 g, Fat 0.2 g, Fiber 2 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 13.7 g

CRANBERRY-FIG COMPOTE



Cranberry-Fig Compote image

Categories     Sauce     Fruit     Dessert     Thanksgiving     Low Sodium     Cranberry     Orange     Fig     Port     Fall     Vegan     Bon Appétit

Yield Makes 3 cup

Number Of Ingredients 6

1 12-ounce bag cranberries
1 1/2 cups ruby Port
3/4 cup fresh orange juice
2/3 cup sugar
18 dried black Mission figs, quartered lengthwise
1 tablespoon grated orange peel

Steps:

  • Combine all ingredients in heavy large saucepan. Cook over medium heat until cranberries are soft and figs are plump, stirring frequently, about 15 minutes. Cool to room temperature. (Can be prepared 3 days ahead. Cover and refrigerate. Serve cold or at room temperature.)

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