Best Cranberry Compote With Ginger And Molasses Recipes

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TODD ENGLISH'S CRANBERRY COMPOTE



Todd English's Cranberry Compote image

This delicious recipe for cranberry compote comes courtesy of chef Todd English. Serve it with Boned, Rolled, and Tied Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 medium red onion, finely chopped
1 piece (1 inch) ginger, peeled and finely chopped
2 cups fresh cranberries
1/2 cup freshly squeezed orange juice
1/4 cup golden raisins
1/4 cup brandy
2 tablespoons packed light-brown sugar
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
1 tablespoon red-wine vinegar
2 cups cranberry juice
1 cinnamon stick
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

  • Place a large skillet over medium heat. When hot, add oil. Add onion and ginger, and cook for 1 minute. Stir in cranberries, orange juice, raisins, brandy, sugar, balsamic vinegar, maple syrup, and red-wine vinegar. Cook until syrupy and reduced by half, about 10 minutes.
  • Add cranberry juice, cinnamon stick, nutmeg, cayenne, and salt. Simmer until thickened, 12 to 15 minutes. Remove cinnamon stick, and set aside to cool.

CRANBERRY COMPOTE RECIPE



Cranberry Compote Recipe image

Sweet with a citrusy edge, this cranberry compote is delicious paired with Roasted Turkey. Ginger gives just the right amount of spices. You can make it ahead and store it in the fridge for about a week, or tuck it into the freezer for up to 6 months. Just warm it up in a saucepan before serving.

Provided by Jenny McGruther

Categories     Sauce

Number Of Ingredients 7

12 ounces cranberries ((fresh or frozen))
1 tablespoon orange zest
1 cup orange juice
2 tablespoons orange-flavored liqueur ((such as Grand Marnier))
1 (1-inch knob) ginger
3/4 cup Grade A dark maple syrup
1/2 teaspoon ground coriander

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.

Nutrition Facts : Calories 155 kcal, Carbohydrate 39 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving

FRESH CRANBERRY COMPOTE



Fresh Cranberry Compote image

Provided by Emeril Lagasse

Time 25m

Yield 2 cups

Number Of Ingredients 9

1/2 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
1/4 cup fresh orange juice
3 tablespoons fresh lemon juice
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch

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.

STICKY CRANBERRY GINGERBREAD



Sticky Cranberry Gingerbread image

Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.

Provided by Melissa Clark

Categories     cakes, cookies and bars, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cups/8 ounces/266 grams fresh or frozen cranberries
1 cup/200 grams granulated sugar
1 stick/4 ounces/113 grams unsalted butter
2/3 cup/133 grams dark brown sugar
1/2 cup/120 milliliters whole milk
1/2 cup/120 milliliters maple syrup
1/4 cup/60 milliliters molasses
1 1/2 cups/185 grams all-purpose flour
1 tablespoon/5 grams ground ginger
1/2 teaspoon/1 gram ground cinnamon
1/2 teaspoon/3 grams baking powder
1/2 teaspoon/3 grams kosher salt
1/4 teaspoon/1 gram baking soda
1/4 teaspoon black pepper
2 large eggs, lightly beaten
1 tablespoon/14 grams grated fresh ginger (from 1-inch piece)

Steps:

  • Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
  • In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
  • In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
  • In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
  • Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 4 grams, Carbohydrate 69 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 0 grams

CRANBERRY COMPOTE



Cranberry Compote image

This best-of-the-season dish adds to the beauty and bounty of any holiday spread. Whether served warm or cold, it's a delectable fruity treat for the taste buds as well as for the eyes when it's presented in a clear glass bowl. -Carole Dishman, Hampton, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 cups.

Number Of Ingredients 12

2 medium tart apples, peeled and sliced
1 package (12 ounces) fresh or frozen cranberries
1-1/4 cups sugar
1 cup golden raisins
1/4 cup orange juice
1 teaspoon grated orange zest
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (15-1/4 ounces) sliced peaches, drained
1 can (15 ounces) apricot halves, drained
1 cup chopped pecans

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.

Nutrition Facts : Calories 255 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 51g carbohydrate (44g sugars, Fiber 4g fiber), Protein 2g protein.

CRANBERRY COMPOTE



Cranberry Compote image

Categories     Cranberry

Yield Makes 2 cups

Number Of Ingredients 5

8 ounces (about 2 cups) fresh cranberries
1 teaspoon finely grated orange zest plus 3 tablespoons fresh orange juice
1 cup sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract

Steps:

  • In a saucepan, over medium-high heat, combine all ingredients and cook 7 to 10 minutes, stirring occasionally, until berries start to pop but are still whole. Transfer to a bowl to cool. Compote can be refrigerated in an airtight container up to 3 days.

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