Orange Cranberry Compote Recipes

Steps:

• For the compote: In a heavy saucepot, add half of the cranberries and the honey. Cook over medium-low heat until the cranberries have broken down, 5 to 7 minutes. Stir in the vanilla and the remaining cranberries; cook for another 2 minutes. Off the heat, fold in the orange segments. Let cool. Serve at room temperature.
• For the Dutch baby: Preheat the oven to 450 degrees F.
• In a mixing bowl, combine the eggs, milk, flour, shortening, sugar and salt. Whisk until the ingredients are thoroughly combined and the batter is smooth and creamy.
• Place an 8-inch cast-iron skillet in the oven for 8 minutes to get hot. Carefully remove the skillet from the oven and add 1 tablespoon of the butter, swirling to coat the pan evenly. Pour one-quarter of the batter into the hot pan and return to the oven. Bake until golden brown, 15 to 20 minutes. Serve with a 1/4 cup of the compote, and dust with powdered sugar. Repeat with the remaining butter and batter.

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:

• Bring water and sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Add orange and gently simmer over moderately low heat, uncovered, stirring occasionally, until peel begins to turn translucent and syrup is reduced to about 2/3 cup, 25 to 35 minutes.
• Transfer to a heatproof bowl and cool. Stir in cranberries and Grand Marnier and chill, covered, until cold, about 1 hour.

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 medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.

Steps:

• Cut peel and white pith from oranges.
• Working over bowl, cut between membranes to release orange segments.
• Add cranberries and almond syrup to bowl.
• Toss to combine.
• Refrigerate at least 1 hour and up to 6 hours.

Steps:

• Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. Add cranberries and almond syrup to bowl. Toss to combine. Refrigerate at least 1 hour and up to 6 hours.
• *Available in the coffee section of most supermarkets, almond syrup is used as a sweetener and flavoring agent, especially in cocktails and desserts; also known as orgeat syrup and sirop d'amandes.

Steps:

• 1. FOR CRANBERRY FILLING: Combine cranberries, sugar and fresh orange juice in heavy medium saucepan.
• 2. Bring to boil over medium-high heat, stirring until sugar dissolves.
• 3. Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
• 4. Cool cranberry filling completely.
• 5. FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
• 6. Add eggs 1 at a time, beating after each addition.
• 7. Set cheese filling aside.
• 8. FOR CRUST: Preheat oven to 350 degrees.
• 9. Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
• 10. Place cookie crumbs in medium bowl.
• 11. Add melted butter and blend until moist crumbs form.
• 12. Press onto bottom (not sides) of prepared pan.
• 13. Pour cheese filling over crust in pan.
• 14. Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
• 15. Using a small sharp knife, swirl to form marble pattern.
• 16. Bake until center of cheesecake is set, about 1 hour.
• 17. Transfer cheesecake to rack and maintain oven temperature.
• 18. PREPARE TOPPING: Mix sour cream, sugar and vanilla in small bowl.
• 19. Gently press down any raised edges of cheesecake.
• 20. Spoon topping over cake.
• 21. Bake 5 minutes.
• 22. Transfer cheesecake to rack and cool.
• 23. Cover and refrigerate over night.
• 24. (Cheesecake can be prepared 2 days in advance. Keep refrigerated)
• 25. Release pan sides and transfer cheesecake to platter.
• 26. Cut cheesecake into wedges and serve, passing compote separately.
• 27. CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan.
• 28. Bring to a boil, stirring until sugar dissolves and liquid appears clear.
• 29. Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel.
• 30. Using small sharp knife, cut peel and white pith from oranges.
• 31. Working over another bowl to catch juices, cut between membranes to release segments.
• 32. Add segments to bowl with juices.
• 33. (Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.)
• 34. Add orange segments and juices to compote and serve.

Steps:

• Combine orange juice, zest, sugar, thyme, and red pepper flakes in a wide, shallow saute pan over medium heat. Stir to dissolve the sugar. Add cranberries and simmer until soft but not broken, about 4 minutes. Stir to break down slightly, remove thyme, and season with salt. Refrigerate until ready to serve.

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:

• 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.