Best Candied Orange And Cranberry Compote Recipes

Cranberry-Orange Compote image

Provided by Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups sugar
1 bottle sweet Riesling wine
2 pounds fresh cranberries, washed
4 allspice berries
2 cinnamon sticks
2 star anise
1 large or 2 small fresh bay leaf
1 orange, juiced and zested in strips
1/4 teaspoon fine sea salt

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.

Cranberry Orange Compote image

Provided by Charlotte J

Categories Sauces

Time 5m

Yield 20 ounces

Number Of Ingredients 3

Steps:

In a food processor, blend half a pound of cranberries with one whole, seeded and peeled orange, and half cup sugar.
Mix and strain through a fine sieve.
Chill.

Nutrition Facts : Calories 27.6, Sodium 0.2, Carbohydrate 7.2, Fiber 0.7, Sugar 6.1, Protein 0.1

Candied-Orange and Cranberry Compote image

Yield Makes about 2 cups

Number Of Ingredients 5

3/4 cup water
3/4 cup sugar
1 large navel orange, quartered lengthwise and sliced crosswise paper thin (including peel)
1/4 cup fresh or frozen cranberries (not thawed), thinly sliced
1 tablespoon Grand Marnier or other orange-flavored liqueur

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.