Best Cranberry Apple Ginger Compote Recipes

CRANBERRY-APPLE GINGER SAUCE

Cranberry-Apple Ginger Sauce image

Use only Granny Smith apples or a similar firm apple, this is a fantastic cranberry sauce recipe, and one that you will be making all time once you taste it! If you prefer a less sweeter sauce then reduce the sugar by a couple of tablespoons. If you don't have a cinnamon stick just add in a pinch of cinnamon powder, or omit the cinnamon completely. Plan ahead the sauce needs to chill for a minimum of 3 hours before using.

Provided by Kittencalrecipezazz

Categories Sauces

Time 20m

Yield 4 cups (approx)

Number Of Ingredients 8

Ingredients

1 1/2 lbs cranberries (fresh or frozen)
1 3/4 cups sugar
2 granny smith apples, peeled, coed and cut into about 1/4-inch pieces
2 -2 1/2 tablespoons minced peeled fresh ginger
1 1/2 cups water
3 tablespoons cider vinegar
1 tablespoon finely grated orange zest
1 cinnamon stick

Steps:

In a 4 or 5-quart saucepan, bring ALL ingredients to a boil over medium heat, stirring until the sugar is dissolved.
Boil the sauce (lower temperature if the sauce is spitting too much) stirring occasionally (about 10-15 minutes) or until thickened.
Cool and refrigerate for a minimum of 3 hours before serving.

Nutrition Facts : Calories 474.6, Fat 0.4, SaturatedFat 0.1, Sodium 9, Carbohydrate 122.9, Fiber 10.7, Sugar 104.1, Protein 1

HOLIDAY CRANBERRY AND APPLE COMPOTE

Holiday Cranberry and Apple Compote image

A rich compote with great balance of sweet apples and bitter cranberries. Great side for turkey, ham, or would even be outstanding baked into a pie.

Provided by M. Goldman

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 1h35m

Yield 32

Number Of Ingredients 7

Ingredients

3 cups orange juice
3 medium Fuji apples, peeled and finely chopped
1 (12 ounce) package fresh cranberries
1 ½ cups white sugar
½ cup brown sugar
¼ teaspoon pumpkin pie spice, or more to taste
2 tablespoons butter, softened

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.

Nutrition Facts : Calories 77.8 calories, Carbohydrate 18.2 g, Cholesterol 1.9 mg, Fat 0.8 g, Fiber 0.8 g, Protein 0.2 g, SaturatedFat 0.5 g, Sodium 6.7 mg, Sugar 16.4 g

CRANBERRY, APPLE AND GINGER CHUTNEY

Cranberry, Apple and Ginger Chutney image

Provided by Dave Lieberman

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
2 crisp red apples, peeled, cored and sliced 1-inch thick
2-inch piece ginger, peeled and finely grated
1/2 cup apple cider vinegar
1 cup granulated sugar
1 cup water

Steps:

Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

CRANBERRY-APPLE CHUTNEY

Cranberry-Apple Chutney image

"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire

Provided by Taste of Home

Time 50m

Yield 16 servings (1/4 cup each)

Number Of Ingredients 13

Ingredients

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted

Steps:

In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

APPLE-GINGER-CRANBERRY CRISP

Apple-Ginger-Cranberry Crisp image

Enjoy this apple-ginger-cranberry crisp - a wonderful dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 12

Number Of Ingredients 16

Ingredients

4 medium tart cooking apples, peeled, sliced (about 4 1/2 cups)
2 Gala apples, peeled, sliced (about 2 cups)
2 cups fresh or frozen (do not thaw) cranberries
1 cup packed brown sugar
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons cold butter, cut into 6 pieces
2 tablespoons lemon juice
2 teaspoons grated gingerroot
1 1/2 teaspoons ground cinnamon
1 cup Gold Medal™ all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
3 tablespoons finely chopped crystallized ginger
1/2 cup cold butter or margarine, cut into 8 pieces
1/4 cup chopped walnuts
Vanilla ice cream, if desired

Steps:

In large bowl, mix all filling ingredients. Let stand 30 minutes.
Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Spoon apple mixture into pan.
In medium bowl, mix 1 cup flour, the oats, 1/2 cup brown sugar and the ginger. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle evenly over apples.
Bake 40 minutes or until apples are tender when pierced with fork and topping is golden brown. Serve with ice cream.

Nutrition Facts : Calories 297, Carbohydrate 46 g, Fat 2 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 8 mg

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