Cranberry Compote With Mascarpone And Cookies Recipes

Steps:

• Bring cranberries, sugar, brandy, and water to a simmerin a small saucepan over medium heat. Cook, stirring occasionally, until cranberries are tender and liquid is syrupy,about 15 minutes. Let cool slightly, about 10 minutes. Cover,and keep warm.
• Just before serving, spread mascarpone onto cookies. Topeach with compote (reheat compote over low heat if needed).

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.

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.

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.

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.

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.

Steps:

• In a saucepan, over medium-high heat, combine all ingredients and cook 7 to 10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool. Compote can be refrigerated in an airtight container up to 3 days.

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.

Steps:

• Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium and simmer until berries pop, about 4 minutes. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm over medium heat before serving.