Best Chipotle Cranberry Compote Recipes

CRANBERRY COMPOTE RECIPE

Steps:

• Place all the ingredients into a medium saucepan, and then turn the heat to medium-high. Bring to a boil, and then turn the heat down to medium. Simmer until the cranberries pop, and the sauce thickens - about 15 minutes. Pluck out the ginger with a spoon, and then serve the sauce.

HOLIDAY CRANBERRY AND APPLE COMPOTE

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.

CRANBERRY COMPOTE

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.

CRANBERRY COMPOTE

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

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.

CHIPOTLE-CRANBERRY COMPOTE

Steps:

• NOTE: Be sure to grate the orange rind before juicing the oranges.
• Combine first 3 ingredients in a large saucepan; bring to a boil.
• Cook 7 minutes or until cranberries begin to pop, stirring occasionally.
• Stir in chipotle and remaining ingredients.
• Reduce heat and cook for 20 minutes or until mixture is thick, stirring occasionally.
• Chill.
• 1/4 cup serving size: 95 calories, fat 0.1 gr., carb 24.5 gr., fiber 2.4 gr., 0 cholesterol, sodium 55 mg.

CHIPOTLE-ORANGE CRANBERRY SAUCE

Steps:

• Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Place zest and orange juice in a large saucepan. Add remaining ingredients., Bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer; cook, uncovered, until berries pop, 5-7 minutes, stirring occasionally. Remove from heat., Transfer to a small bowl; cool slightly. Refrigerate, covered, until cold.

CRANBERRY-CHERRY COMPOTE

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.

CRANBERRY COMPOTE

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.