Cranberry Raspberry Compote Recipes

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CRANBERRY COMPOTE



Cranberry Compote image

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

2 medium tart apples, peeled and sliced
1 package (12 ounces) fresh or frozen cranberries
1-1/4 cups sugar
1 cup golden raisins
1/4 cup orange juice
1 teaspoon grated orange zest
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15 ounces) apricot halves, drained
1 cup chopped pecans

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-GRAPE COMPOTE



Cranberry-Grape Compote image

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

1 package (12 ounces) cranberries, fresh or frozen (no need to thaw)
3 cups seedless red grapes
1 cup sugar
1/8 teaspoon salt

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

RASPBERRY COMPOTE



Raspberry Compote image

This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort.

Provided by Chef TanyaW

Categories     Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 3

1 pint raspberries
1 quart water
1 cup sugar

Steps:

  • Bring water to boil.
  • Add raspberries and sugar.
  • Allow to boil until desired thickness, 25-45 minutes.
  • If compote is not thick enough and a cornstarch and water slurry.
  • Serve over ice cream, pancakes, or waffles.
  • May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.

HOLIDAY CRANBERRY AND APPLE COMPOTE



Holiday Cranberry and Apple Compote image

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

3 cups orange juice
3 medium Fuji apples, peeled and finely chopped
1 (12 ounce) package fresh cranberries
1 ½ cups white sugar
½ cup brown sugar
¼ teaspoon pumpkin pie spice, or more to taste
2 tablespoons butter, softened

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

CRANBERRY COMPOTE FOR DIPPING



Cranberry Compote for Dipping image

We love this full flavored compote over a small wheel of Brie; but it is delicious on its own or with some cream cheese.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 9

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
2 cups fresh or frozen cranberries
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 cup water
1/4 teaspoon salt
1 teaspoon red wine vinegar
8 oz or more desired cheese (Brie, cream cheese, goat cheese, etc.)
Food Should Taste Good™ pumpkin chips

Steps:

  • In 1-quart saucepan, heat oil over medium heat. Add onion; cook about 2 minutes or until soft. Add cranberries, brown sugar, cinnamon and water. Cook 8 to 10 minutes or until cranberries have started to pop. Stir in salt and vinegar; cool slightly.
  • Place cheese on desired serving platter. Pour compote over cheese, and serve with chips.

Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 7 g, TransFat 0 g

CRANBERRY RASPBERRY SAUCE



Cranberry Raspberry Sauce image

This is a wonderful Christmas meat sauce. It goes well with turkey or goose.

Provided by Ryan Downs

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Yield 10

Number Of Ingredients 4

12 ounces cranberries
2 cups raspberries
1 cup Merlot wine
¾ cup white sugar

Steps:

  • Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 22.6 g, Fat 0.2 g, Fiber 3.2 g, Protein 0.4 g, Sodium 1.6 mg, Sugar 17.7 g

CRANBERRY-RASPBERRY COMPOTE



Cranberry-Raspberry Compote image

Categories     Sauce     Fruit     Dessert     Thanksgiving     Vegetarian     Cranberry     Raspberry     Spice     Fall     Chill     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

1 12-ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract

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 COMPOTE



Cranberry Compote image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 3

1 cup cranberries
1 cup orange juice
1/4 cup brown sugar

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 SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE



Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote image

Categories     Cake     Food Processor     Mixer     Fruit     Dessert     Bake     Thanksgiving     Cream Cheese     Cranberry     Orange     Fall     Chill     Sour Cream     Bon Appétit

Yield Serves 12

Number Of Ingredients 22

For cranberry purée
2 cups fresh cranberries or frozen, thawed
2/3 cup sugar
2/3 cup fresh orange juice
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 teaspoons vanilla extract
For crust
Nonstick vegetable oil spray
2 3/4 cups finely ground butter biscuit cookies or butter cookies
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1/2 cup whipping cream
1 tablespoon vanilla extract
Cranberry-Raspberry Compote

Steps:

  • Make cranberry purée:
  • Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at least 6 hours.
  • Make crust:
  • Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
  • Make filling:
  • Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.
  • Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.
  • Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
  • Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
  • Remove pan sides. Serve cake with Cranberry-Raspberry Compote.

FRESH CRANBERRY COMPOTE



Fresh Cranberry Compote image

Provided by Emeril Lagasse

Time 25m

Yield 2 cups

Number Of Ingredients 9

1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch

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.

RASPBERRY CITRUS COMPOTE



Raspberry Citrus Compote image

Cindy Reams of Philipsburg, Pennsylvania shares this budget-minded breakfast medley. Grapefruit is a surprising addition to the refreshing salad, which is priced at only 36¢ each.

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1/2 cup sugar
4-1/2 teaspoons cornstarch
1 cup water
1 package (10 ounces) frozen unsweetened raspberries, thawed
3 large navel oranges, peeled and sectioned
2 medium ripe pears, peeled and chopped
1 large grapefruit, peeled, sectioned and seeded

Steps:

  • In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.

Nutrition Facts : Calories 140 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 4g fiber), Protein 2g protein.

CRANBERRY COMPOTE



Cranberry Compote image

Serve with Shaker Citrus Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 6

2 cups fresh cranberries
3 tablespoons fresh orange juice
Zest of 1/2 orange
1 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract

Steps:

  • Combine all ingredients in a medium saucepan. Place over medium-high heat, and cook 7 to 10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool; serve.

CRANBERRY GRAPE COMPOTE



Cranberry Grape Compote image

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

1 (12 ounce) package cranberries
3 cups red seedless grapes
1 cup sugar
1/8 teaspoon salt

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.

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