Best Cranberry Fig Compote Recipes

Panna Cotta with Cranberry-Fig Compote image

Yield Serves 8

Number Of Ingredients 6

1 cup whole milk
4 teaspoons unflavored gelatin
4 1/2 cups whipping cream
1/2 cup sugar
1 vanilla bean
Cranberry-Fig Compote

Steps:

Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over. Let stand 10 minutes to soften gelatin.
Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to boil. Remove from heat. Add gelatin mixture; whisk until gelatin dissolves. Cool to room temperature, whisking occasionally. Discard vanilla bean.
Divide cream mixture among 8 shallow soup bowls. Refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Spoon Cranberry-Fig Compote atop panna cotta and serve.

Cranberry-Fig Compote image

Yield Makes 3 cup

Number Of Ingredients 6

1 12-ounce bag cranberries
1 1/2 cups ruby Port
3/4 cup fresh orange juice
2/3 cup sugar
18 dried black Mission figs, quartered lengthwise
1 tablespoon grated orange peel

Steps:

Combine all ingredients in heavy large saucepan. Cook over medium heat until cranberries are soft and figs are plump, stirring frequently, about 15 minutes. Cool to room temperature. (Can be prepared 3 days ahead. Cover and refrigerate. Serve cold or at room temperature.)

Cranberry Fig Compote image

Provided by ellie_

Categories < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 cup dried mission figs, chopped
1 (12 ounce) package cranberries
1/2 grapefruit, peeled and chopped
1 cup brown sugar
1/2 cup red wine vinegar
1/4 cup port wine
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger, ground
1/8 teaspoon allspice, ground

Steps:

In a saucepan over medium heat combine all ingredients and bring to a boil.
Reduce heat and simmer for 15 minutes or until mixture is thick. Cool completely.
Can be covered and refrigerated for up to 5 days.