Best Cranberry Citrus Compote Recipes

CRANBERRY PISTACHIO BUNDT CAKE WITH RUBY CITRUS COMPOTE

Steps:

• 1. Preheat oven to 350 degrees. Thoroughly butter or spray with cooking spray a 2 1/2-quart Bundt pan, being careful to grease all the creases, then flour the pan and set aside. 2. To make the cake: In a mixer bowl, cream the butter and sugar with a whip attachment until fluffy. Add the egg yolks, one at a time, mixing each in until incorporated. Mix in the sour cream and zest. 3. In a small bowl, sift together the flour, baking powder, baking soda and salt, and set aside. 4. In another, clean mixer bowl, whip the egg whites with a clean whisk attachment on high speed until soft-peaked but not dry. Set aside. 5. Add the flour mixture into the creamed butter mixture in two batches, mixing it on medium speed until just incorporated. Then mix in the pistachios, fresh cranberries and Grand Marnier. Remove bowl from mixer and, with a large rubber spatula, add half of the whipped egg whites to the batter, and carefully fold in with spatula. Then add the remaining egg whites, and fold in until incorporated. 6. Scrape the batter into the prepared Bundt pan, and tap the pan gently on a counter to release any air bubbles. Bake for about 35 to 40 minutes, or until done and a cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Then unmold, c

CITRUS-CRANBERRY COMPOTE

Steps:

• Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.
• Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5-10 minutes. Chill until cold.
• Gently stir orange segments into compote. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature before serving.

CRANBERRY CITRUS COMPOTE

Steps:

• 1. Heat oven to 350* F. Combine cranberries, lemon zest, orange zest, shallots and sugar ina bowl and mix thoroughly. 2. Turn into a 3 qt glass baking dish and drizzle the orange juice over the cranberry mixture. 3. bake stirring occasionally until the sugar is dissolved and a few berries have popped open, about 30 mins. 4. Remove from oven, let cool thoroughly (the pectin in the excess liquid will firm up when cool). Cover and refrigerate. remove from refrigerator and bring to room temperature> Fold in the scallions and place in serving bowl.