DRIED APRICOT, CHERRY AND CRANBERRY INFUSION
Whenever I soak dried fruit in hot water, to plump it for another recipe, I am always reluctant to throw out the soaking water because it tastes so good. I decided to simmer dried fruit with sweet spices and orange to obtain a delicious infusion that I would decidedly not throw out. A great beverage for a snowy day.
Provided by Martha Rose Shulman
Categories breakfast, brunch, non-alcoholic drinks
Time 1h
Yield Serves 2
Number Of Ingredients 9
Steps:
- Combine all of the ingredients except the honey in a medium saucepan and bring to a boil. Cover, reduce the heat and simmer 30 minutes.
- Turn off the heat, stir in the honey, cover and let the dried fruit continue to steep for 30 minutes. Strain and press the dried fruit against the strainer to extract the last of the tasty liquid. Serve hot or warm.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 38 grams, TransFat 0 grams
DRIED-CRANBERRY-AND-APRICOT COMPOTE
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
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 SAUCE WITH APRICOTS, RAISINS, AND ORANGE
So easy and always a hit at our holiday dinners! This should be made at least one day ahead and refrigerated to thicken.
Provided by TINKERTHINKER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 8h25m
Yield 24
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold.
Nutrition Facts : Calories 71.3 calories, Carbohydrate 18.5 g, Fat 0.1 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.8 mg, Sugar 14.8 g
DRIED CRANBERRY, APRICOT, AND FIG STUFFING
Provided by Sara Foster
Categories Side Bake Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Cranberry Dried Fruit Fig Apricot Fall Family Reunion Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.
- Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
- Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
- Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
- Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
APRICOT AND CRANBERRY JELLY
Provided by Food Network
Categories condiment
Time 25m
Yield approximately 8 cups
Number Of Ingredients 5
Steps:
- Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CRANBERRY SAUCE WITH DRIED APRICOTS AND CARDAMOM
Categories Condiment/Spread Sauce Berry Fruit Christmas Thanksgiving Cranberry Apricot Fall Chill Boil Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 9
Steps:
- Coarsely crush cardamom in mortar with pestle or place in resealable plastic bag and crush with rolling pin; discard skins.
- Bring next 5 ingredients and cardamom to boil in heavy large saucepan over medium-high heat, stirring until sugar dissolves. Add apricots; cook 2 minutes. Add cranberries and cook until berries pop, stirring occasionally, about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
CRANBERRY, ONION, AND APRICOT CONFIT
Yield Makes about 3 1/2 cups
Number Of Ingredients 9
Steps:
- In a skillet cook the onions and the sugar in the butter over moderate heat, stirring, until the onions are pale golden, add the garlic, and cook the mixture, stirring, for 1 minute. Stir in the vinegar, the water, the cranberries, and the salt and cook the mixture, stirring, for 10 to 15 minutes, or until the berries have burst and are softened. Stir in the apricots and cook the confit for 1 minute. The confit keeps, covered and chilled, for 2 weeks. Serve the confit warm or at room temperature.
CRANBERRY APRICOT COMPOTE
Categories Condiment/Spread Sauce Fruit Side Thanksgiving Vegetarian Quick & Easy Low Sodium Cranberry Apricot Fall Shallot Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Quarter apricots and pick over cranberries. In a 3-quart saucepan bring water, sugar, and apricots to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add cranberries and simmer until berries have burst, about 5 minutes. Finely chop shallots and stir into compote. Remove pan from heat and cool compote completely. Compote may be made 2 days ahead and chilled, covered.
APRICOT-APPLE CRANBERRY SAUCE
Though I prefer this as a side dish, my sister swears it makes the best topping in the world for a slice of Thanksgiving turkey. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Time 30m
Yield 5 cups.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first 7 ingredients. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in lemon and orange zests. Transfer to a bowl; refrigerate until chilled.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
DRIED FIG, APRICOT AND CHERRY COMPOTE
Steps:
- Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.
APRICOT-CRANBERRY NOODLE KUGEL
This delicious dairy lokshen kugel (noodle pudding) is made with sour cream, cream cheese, apricot jam, and Cinnamon Toast Crunch™ cereal. It's a family favorite.
Provided by Whitney Gail Aronson
Categories Hanukkah Kugel
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
- Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
- Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
- Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
- Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
- Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
- Remove from the oven and let it sit for 15 minutes before serving.
Nutrition Facts : Calories 604.7 calories, Carbohydrate 93.2 g, Cholesterol 96.6 mg, Fat 21.7 g, Fiber 3.6 g, Protein 10.3 g, SaturatedFat 10 g, Sodium 824.5 mg, Sugar 39.4 g
ALMOND CRANBERRY APRICOT BISCOTTI
These started out with just almonds and the cranberries and dried apricots got worked in there somehow. They are really good.
Provided by LeeAnn
Categories Dessert
Time 50m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and baking powder together& set aside.
- In a separate bowl whisk together eggs, sugar, butter, vanilla and grated orange rind.
- Add almonds, cranberries and apricots.
- Add flour mixture to wet mixture.
- The dough will be sticky.
- Transfer onto a lightly floured work surface.
- Divide dough into two pieces.
- Flour your hands and roll one piece into a log almost the length of your cookie sheet.
- Place on the cookie sheet and flatten to about ½ an inch.
- Both logs should fit lengthwise on your cookie sheet.
- Bake at 350°F for 20 minutes.
- Remove from the oven and let rest 5 minutes.
- Transfer to a cutting board and cut diagonally into ¾" slices.
- Stand cookies on their side and return to a 300 degree oven for 10 minutes.
- Remove from the oven and flip each cookie onto the other side.
- Bake another 10 minutes.
- Let cool on a rack.
- You can use 1 cup of dried fruit mixture in any amount of each that you choose; it doesn't have to be 1/3 of each.
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