Warm Autumn Cranberry Fruit Stew Recipes

Steps:

• Put the fruit in a frying pan and add the syrup. Cook over medium heat for 2 minutes, shaking the pan gently to coat the fruit with syrup. Add the butter, a pinch of salt, and the lemon juice, and continue to cook, swirling the fruit and butter around in the pan, another minute, or until the butter has melted.
• Spoon the fruit compote onto 4 plates and place scoops of raspberry sorbet in the center of each serving.
• Variation: To make an uncooked compote of tropical fruits, peel and cup up a ripe mango and a ripe papaya. Put in a bowl and add 1 cup of warm medium sugar syrup and the juices/pulp of 2 ripe passion fruits. Mix in a pinch of salt and chill for 1 hour. Serve with coconut ice cream, or plain in a hollowed-out meringue. For a warm compote put all the fruit in the syrup as above and cook in the same way as the berry compote, then serve on polenta pound cake.
• 1/2 cup sugar
• 1 cup water
• Put the sugar and water in a pan. Bring the water to a boil, stirring constantly, until all the sugar is dissolved. Simmer 5 minutes, then let the syrup cool. Use as needed.

Steps:

• 1. In food processor combine KELLOGG'S CORN FLAKES cereal, flour, brown sugar and cinnamon. Process until combined. Add butter. Process about 12 seconds or until crumbly.
• 2. Toss together pears, cranberries, honey and lemon juice until honey dissolves. Spoon into 11 x 7 x 2-inch baking dish. Sprinkle with cereal mixture. Bake at 425 degrees F about 30 minutes or until brown. Serve warm.
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Steps:

• Preheat oven to 425°F with rack in middle.
• Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish.
• Stir together oats, flour, salt, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20 minutes. Cool slightly before serving.

Steps:

• In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add the sugar, lemon juice and cinnamon; remove from the heat., Cool 4 minutes. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream, raspberries and mint if desired.

Steps:

• Combine first 3 ingredients in a small bowl; sprinkle over beef.
• Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides.
• Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally.
• Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
• Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves.
• Serve with noodles. Garnish with fresh thyme, if desired.