Best Cranberry Pear Compote Shortcake Recipes

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PEAR CRANBERRY COMPOTE



Pear Cranberry Compote image

If you're planning your Thanksgiving menu already, this pear cranberry compote would complement the turkey quite nicely. Just skip the canning process and store jars in the refrigerator for up to ten days.

Provided by Marisa

Categories     Preserves

Number Of Ingredients 6

3 pounds pears (thin-skinned)
1 pint cranberries (approximately 8 ounces)
1/4 cup orange juice
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly grated)

Steps:

  • Chop pears into small pieces. Place in a heavy-bottomed, non-reactive pot. Add cranberries and orange juice.
  • Put a lid on the pot and place it over low heat. Cook until the pears are very, very soft and the cranberries have popped, about 1 hour.
  • When the pears are soft, use a potato masher to break the fruit. Add the sugar, cinnamon and nutmeg and stir to combine.
  • Raise temperature to medium-high heat and simmer, stirring constantly for 5-7 minutes, to help evaporate the liquid in the compote. When it has darkened in color and no longer looks watery, it is done.
  • Funnel compote into prepared pint jars and process in a boiling water for 20 minutes. Be sure to read our post on Canning Basics if you have any questions.
  • When time is up, place jars on a folded kitchen towel to cool. Once jars are cool, check seals and store in a cool, dark place.

Nutrition Facts : Calories 901 kcal, Carbohydrate 237 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 33 g, Sugar 178 g, ServingSize 1 serving

CRANBERRY-PEAR COMPOTE



Cranberry-Pear Compote image

From the cookbook "Vegan for the Holidays" by Zel Allen. This recipe combines cranberries with pears, cinnamon and ginger. Prepare a day in advance to give it time to set up in the refrigerator.

Provided by Wish I Could Cook

Categories     Chutneys

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

12 ounces fresh cranberries
1 large firm pear, peeled, cored and diced
1 cup sugar
3/4 cup water
3 inches cinnamon sticks
1 tablespoon minced fresh ginger
1 tablespoon lemon juice

Steps:

  • Combine all the ingredients in a 3-quart saucepan.
  • Cover and bring to a boil over high heat.
  • Lower the heat and simmer for 10 minutes.
  • Let cool completely and refrigerate 8-12 hours to thicken.

Nutrition Facts : Calories 136.5, Fat 0.1, Sodium 2.3, Carbohydrate 35.6, Fiber 3.1, Sugar 29.8, Protein 0.3

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.

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.

PEAR CRANBERRY SAUCE



Pear Cranberry Sauce image

We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.

Provided by Taste of Home

Time 30m

Yield about 2 cups.

Number Of Ingredients 6

2-1/2 cups cubed peeled ripe pears (about 3 medium)
1 cup water
1/2 teaspoon ground ginger
1 cinnamon stick (3 inches), broken in half
1 package (12 ounces) fresh or frozen cranberries
1 to 1-1/4 cups sugar

Steps:

  • In a large saucepan, combine the pears, water, ginger and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cranberries and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the cranberries have popped and sauce is slightly thickened, stirring several items. , Discard cinnamon sticks. Mash sauce if desired. Cool. Cover and refrigerate until serving.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 3g fiber), Protein 0 protein.

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