Best Cranberry Quince And Pearl Onion Compote Recipes

Daniela's Quince and Cranberry Compote image

Provided by Food Network

Categories dessert

Time 50m

Yield 3 1/2 cups

Number Of Ingredients 5

2 cups apple juice or apple cider
1/2 cup sugar
1 cinnamon stick
1 pound quinces, peeled, cored, cut into 1 inch pieces
14 ounces fresh cranberries

Steps:

In a heavy bottomed saucepan, combine juice, sugar, and cinnamon stick. Bring to a boil, stirring to dissolve sugar. Add quince and cook over medium heat, stirring occasionally, until tender, about 15 to 20 minutes. Add cranberries. Bring to a simmer and cook 20 more minutes. Discard cinnamon stick. Remove from heat and cool completely.

Todd English's Cranberry Compote image

Provided by Martha Stewart

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, Quince, and Pearl Onion Compote image

Provided by Shelley Wiseman

Yield Makes 8 servings

Number Of Ingredients 8

1/2 pound pearl onions (preferably red; 2 cups)
2 cups apple juice
1 cup sugar
2 tablespoons cider vinegar
6 cloves
1 teaspoon coriander seeds
2 quinces, peeled, cored, and cut into 1/2-inch cubes
1 (12-ounce) bag fresh or frozen cranberries (not thawed if frozen)

Steps:

Trim root end of each onion and cut an X in it. Blanch in boiling water 1 minute, then drain in a colander. Cool slightly, then peel.
Bring juice, sugar, vinegar, and spices to a boil in a 3-quart heavy saucepan, stirring until sugar has dissolved. Add onions and quinces and simmer, uncovered, stirring occasionally, until tender but not falling apart, about 30 minutes.
Add cranberries and simmer until tender but not falling apart, 5 to 8 minutes. Discard cloves. Transfer fruit and onions to a bowl using a slotted spoon, then boil syrup, if necessary, until reduced to 1/2 cup. Pour syrup over compote and cool to room temperature.