Cranberry Pear Compote Recipes

PEAR CRANBERRY COMPOTE

Steps:

• Chop pears into small pieces. Place in a heavy-bottomed, non-reactive pot. Add cranberries and orange juice.
• Put a lid on the pot and place it over low heat. Cook until the pears are very, very soft and the cranberries have popped, about 1 hour.
• When the pears are soft, use a potato masher to break the fruit. Add the sugar, cinnamon and nutmeg and stir to combine.
• Raise temperature to medium-high heat and simmer, stirring constantly for 5-7 minutes, to help evaporate the liquid in the compote. When it has darkened in color and no longer looks watery, it is done.
• Funnel compote into prepared pint jars and process in a boiling water for 20 minutes. Be sure to read our post on Canning Basics if you have any questions.
• When time is up, place jars on a folded kitchen towel to cool. Once jars are cool, check seals and store in a cool, dark place.

CRANBERRY PEAR COMPOTE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and sauce thickens, about 15 minutes, stirring occasionally. Serve warmed or chilled. Store in the refrigerator.

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-PEAR COMPOTE

Steps:

• Combine all the ingredients in a 3-quart saucepan.
• Cover and bring to a boil over high heat.
• Lower the heat and simmer for 10 minutes.
• Let cool completely and refrigerate 8-12 hours to thicken.

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 PEAR COMPOTE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until the berries pop and sauce thickens, about 15 minutes, stirring occasionally. Serve warmed or chilled. Store in the refrigerator.

CRANBERRY-PEAR COMPOTE SHORTCAKE

Steps:

• In a large saucepan, combine the sugars, butter and cinnamon. Cook over medium heat for 4-5 minutes or until sugars are dissolved, stirring occasionally. Gently stir in 2 cups cranberries and ginger ale., Bring to a boil. Cook and stir for 8-10 minutes or until mixture is thickened. Add pears; cook and stir 5-10 minutes longer or until pears are tender. Remove from the heat. Add corn syrup and remaining cranberries. Transfer to a small bowl; cover and refrigerate until chilled., Prepare biscuits according to package directions. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and zest; beat until stiff peaks form., Split warm biscuits. Spread with butter; layer with compote and cream. Replace tops.

PEAR, CRANBERRY AND ROSEMARY COMPOTE

Steps:

• In a small saucepan bring water, rosemary sprigs and cranberries to a boil. Simmer over low heat until the cranberries have burst. Add sugar and stir to dissolve. Stir in pear chunks, lemon juice and zest, then cover and simmer over low heat just until pears are tender. (If baking further in a crumble/cobbler simmering is unnecessary.) Remove and discard rosemary sprigs (a few loose needles are okay) and adjust sugar to your taste and to suit your desired purpose.

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.

CRANBERRY-RASPBERRY COMPOTE

Steps:

• Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

CRANBERRY-PEAR CHUTNEY

Steps:

• Combine cranberries and sugar in saucepan; cook over medium-low heat until berries release juices, about 8 minutes.
• Place pears in a medium bowl, and toss with lemon zest and juice.
• Add orange juice, raisins, and dates to cranberries. Raise heat to medium-high. Stir occasionally, adding pears when mixture begins to bubble. Cook, stirring, until mixture thickens and pears turn red and are cooked through, about 10 minutes. Transfer to a bowl. Let cool; refrigerate up to 24 hours.