Sweet Pickled Cranberry 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 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.

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.

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.

SWEET PICKLED-CRANBERRY COMPOTE



Sweet Pickled-Cranberry Compote image

A unique combination of ingredients gives this compote a sweet and tangy pickled taste. If you don't have a mortar and pestle, place the toasted coriander seeds in a plastic bag and crush them using a rolling pin.

Yield Makes about 3 cups

Number Of Ingredients 9

1 teaspoon whole coriander seeds
1 1/2 cups sugar
3/4 cup frozen apple juice concentrate, thawed
1/2 cup apple cider vinegar
1 3x1-inch strip orange peel
1 tablespoon whole mustard seeds
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 12-ounce bag fresh cranberries

Steps:

  • Toast coriander in heavy small skillet over medium heat until fragrant, stirring often, about 1 1/2 minutes. Cool. Coarsely crush coriander in mortar with pestle.
  • Transfer coriander to medium saucepan. Add all remaining ingredients except cranberries and bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer until mixture is reduced to 2 cups, stirring occasionally, about 8 minutes. Add cranberries and simmer until half of berries burst, about 5 minutes. Transfer mixture to bowl and cool. Remove orange peel. Cover compote and refrigerate overnight to allow flavors to develop. (Can be made 1 week ahead. Keep refrigerated.) Using slotted spoon, transfer cranberries to another bowl; add some of syrup and serve.

PICKLED CRANBERRIES



Pickled Cranberries image

Recipe by Marisa McClellan. Great variation on cranberry sauce. Use them to make a cranberry vinaigrette for salads, serve them with a double-cream brie to cut the richness of the cheese, and save any leftover brine to mix with sparkling water. The "cooking" time is standing time. Wait a day before trying them.

Provided by zeldaz51

Categories     Fruit

Time P1DT30m

Yield 3 pints

Number Of Ingredients 8

2 (12 ounce) bags cranberries
3 cups apple cider vinegar
3 cups granulated sugar
2 cinnamon sticks
1 teaspoon allspice berry
1/2 teaspoon whole cloves
1/2 teaspoon black peppercorns
1/4 teaspoon juniper berries

Steps:

  • Prepare a boiling water bath and three pint jars. Place lids in a small saucepan of water and bring to a gentle simmer.
  • Wash cranberries and pick over for any stems or bad berries.
  • Combine vinegar and sugar in a medium saucepan and bring to a boil. Add cinnamon sticks to the brine.
  • Place allspice berries, whole cloves, black peppercorns and juniper berries in a spice bag or a tea ball. Add them to the brine.
  • When brine is boiling vigorously, add the cranberries. Stir to combine and cook for 3-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.
  • When cooking time has elapsed, remove pot from heat. Pull out the spice bag and cinnamon sticks. Break cinnamon sticks in half and set aside.
  • Using a slotted spoon, ladle cranberries into prepared jars. Cover berries with brine, leaving 1/2 inch headspace. Place a cinnamon stick segment into each jar.
  • Wipe jar rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
  • Let jars sit for at least 24 hours before eating to allow the flavors to settle.

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

HELEN WITTY'S SWEET AND TART PICKLED CRANBERRIES



Helen Witty's Sweet And Tart Pickled Cranberries image

Provided by Florence Fabricant

Categories     side dish

Time 40m

Yield 3 pints

Number Of Ingredients 7

2 12-ounce packages firm cranberries
3 cups red wine vinegar or cider vinegar
3 1/2 cups sugar
1 cups water
1 tablespoon coriander seeds
1 teaspoon whole cloves
1 tablespoon coarsely broken whole cinnamon

Steps:

  • Pick over and rinse cranberries; let them drain in a colander.
  • Combine vinegar, sugar and water in a large saucepan. Tie coriander, cloves and cinnamon loosely in cheesecloth, then pound the bundle lightly to bruise the spices. Add the spice bag to the vinegar mixture.
  • Bring the mixture to a boil over medium heat, stirring until the sugar has dissolved. Simmer, partly covered, 5 minutes.
  • Add cranberries to syrup and cook over very low heat, uncovered, shaking the pan often until the berries are heated through and the skins have cracked, about 7 minutes. Transfer mixture to a bowl; allow to cool. Cover cooled mixture and leave it at room temperature several hours or overnight.
  • Spoon the berries from the syrup into clean, hot 1-pint canning jars with new lids. Reheat the syrup to boiling, remove the spice bag and fill jars with syrup, leaving 1/4 inch of space at the top. Remove air bubbles by inserting a thin plastic spatula or a wooden chopstick between the food and the jar, and add syrup if necessary. Cover. Process for 15 minutes in a boiling water bath. Cool, and tighten lids. Allow the cranberries to mellow for two weeks before using.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 0 grams, Carbohydrate 99 grams, Fat 0 grams, Fiber 5 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 91 grams, TransFat 0 grams

CRANBERRY-CHERRY COMPOTE



Cranberry-Cherry Compote image

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

Provided by Anna Stockwell

Categories     Cranberry     Cherry     Fruit     Kid-Friendly     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 6

20 ounces frozen or fresh cranberries (about 4 1/2 cups)
10 ounces frozen dark sweet cherries (about 2 cups)
1 1/4 cups (packed) brown sugar
1/2 cup apple cider
1/2 teaspoon freshly ground black pepper
1/2 cup bourbon

Steps:

  • Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
  • Do Ahead
  • Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.

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