Cranberry Maple Compote Recipes

MAPLE-CRANBERRY COMPOTE

Steps:

• Combine cranberries, maple syrup, brown sugar, cranberry juice, and lemon peel in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer until most berries pop and juices thicken slightly, 4 to 5 minutes. Transfer to small bowl. Chill until cold, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cover and keep chilled.

MAPLE-CRANBERRY COMPOTE

Steps:

• Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium and simmer until berries pop, about 4 minutes. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm over medium heat before serving.

FRESH CRANBERRY COMPOTE

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:

• 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.

HOLIDAY CRANBERRY AND APPLE COMPOTE

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.

TODD ENGLISH'S CRANBERRY COMPOTE

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.

BEST MAPLE-CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 375°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Combine cracker crumbs, butter, sugar and cinnamon; press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce heat to 325°., Meanwhile, place maple syrup in a small saucepan. Bring to a boil; cook until syrup is reduced to about 1 cup. Cool to room temperature; set aside., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a large saucepan, combine cranberries, syrup and brown sugar. Cook over medium heat until berries pop, about 10 minutes. Serve warm with cheesecake.

CRANBERRY MAPLE COMPOTE

Steps:

• Combine cranberries and syrup in a small saucepan. Heat slowly over medium-low heat until mixture comes to a simmer. Cook until cranberries soften and burst and syrup turns red, about 10 minutes. Serve warm over Cornmeal Pancakes.