Spicedappleandcranberrycompote Recipes

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.

APPLE CRISP WITH CRANBERRY COMPOTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread apples into a 9x9-inch baking dish. Mix brown sugar, flour, rolled oats, butter, cinnamon, and allspice together in a bowl until crumbly; sprinkle topping over apples.
• Bake in the preheated oven until the crumble topping is browned and the apples are soft, 30 to 40 minutes.
• Combine cranberries, white sugar, and water in a saucepan, stirring to dissolve sugar. Bring to a boil, reduce heat to low, and simmer, stirring often, until cranberries pop, about 5 minutes. Remove from heat; compote will thicken as it cools. Serve apple crisp topped with warm cranberry compote.

SPICED APPLE AND CRANBERRY COMPOTE

Steps:

• Mix the juices, apples, cranberries,honey and cinnamon stick in the crock pot.
• Cover and cook on low for 4 hours or until liquid is absorbed and fruit is tender.
• Remove and discard cinnamon stick halves.
• Ladle the compote into bowl and serve topped with frozen yogurt.
• Garnish with additional cinnamon sticks, if desired.

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 COMPOTE

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-APPLE COMPOTE

Steps:

• Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
• Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

CRANBERRY-APPLE COMPOTE

Steps:

• Whisk cider, corn syrup, and brown sugar in heavy large saucepan.
• Boil over high heat until reduced to one cup, about 15 minutes.
• Add 4 tablespoons butter; whisk until melted; remove from heat.
• Melt remaining 4 tablespoons butter in another pan, heavy saucepan or skillet, over medium heat; add apple slices, and saute 2 minutes.
• Add cranberries and 1/2 cup sugar; stir until cranberries begin to pop, about 2 minutes.
• Stir in reduced cider mixture; boil until reduced to syrup consistency, about 6 minutes.
• Stir in remaining sugar, if desired.
• Can be made a day ahead; cover and refrigerate.
• Stir over medium heat until warmed through.
• Serve warm.

CRANBERRY APRICOT COMPOTE

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.