Indulge in a delightful culinary journey with our tantalizing Candied Orange and Cranberry Compote recipe, a vibrant blend of sweet and tangy flavors. This versatile compote serves as an exceptional accompaniment to an array of dishes, from pancakes and waffles to yogurt parfaits and ice cream. It also shines as a filling for tarts, cakes, and other delectable desserts. With our step-by-step guide, you'll effortlessly create this delectable compote that bursts with the essence of citrus and berries. Additionally, discover variations of this recipe, including a zesty orange marmalade, a refreshing cranberry sauce, and a luscious orange-cranberry relish. These condiments will elevate your culinary creations, adding a touch of sophistication and delight to every bite.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY-ORANGE COMPOTE
Provided by Food Network
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.
CRANBERRY-VANILLA COMPOTE WITH ORANGE ICE
Bright and tangy, our compote adds lovely color and flavor to this refreshing frozen treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Make orange ice: In a large bowl, combine orange juice, lemon juice, liqueur, and 1 tablespoon sugar. Stir until sugar is dissolved. Pour mixture into a 9-by-13-inch baking dish or pan. Cover with plastic wrap; freeze until firm, about 3 hours.
- Using a vegetable peeler, remove zest from 1 orange (leave white pith behind); slice zest into long thin strips, and set aside. Set aside orange.
- Make candied zest: Heat 1/2 cup water and remaining 1/2 cup sugar in a medium saucepan over medium-high heat, stirring until sugar dissolves. Add reserved zest; bring to a simmer. Cook 2 minutes. Using a slotted spoon, transfer zest to a bowl; set aside. Reduce heat to medium.
- Make compote: Scrape seeds from vanilla bean into pan; add vanilla bean and cinnamon stick. Bring to a simmer; add cranberries. Cook until berries burst and mixture thickens, 6 to 8 minutes. Remove from heat, and let cool. Discard vanilla bean and cinnamon stick.
- Peel remaining 2 oranges with a paring knife, following curve of fruit; remove pith from reserved orange. Working over a bowl to catch juices, cut out segments from membranes. Squeeze membranes over bowl; coarsely chop segments. Add oranges and juice to cranberry mixture. Transfer to a bowl; cover with plastic wrap. Chill at least 1 hour and up to 2 days.
- Using a fork, scrape orange ice to create a slush. Spoon into serving dishes; top with compote and candied zest.
Nutrition Facts : Calories 167 g, Fiber 3 g, Protein 1 g, Sodium 3 g
MILK CHOCOLATE MOUSSE WITH CRANBERRY AND CANDIED-ORANGE CHUTNEY
Categories Chocolate Dessert Thanksgiving Cranberry Orange Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about 1 minute (do not boil). Remove from heat; add chocolate. Whisk until chocolate melts and mousse base is smooth; whisk in rum. Cool 45 minutes.
- Beat 3/4 cup cream in bowl until peaks form; fold into mousse base. Cover; chill at least 4 hours.
- Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day.
ORANGE COMPOTE
Orange compote can be used as a topping for yogurt, ricotta, or ice cream.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine orange zest and slices, sugar, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes.
- Cool compote to room temperature.
Tips:
- For the best results, use fresh, ripe oranges and cranberries.
- If you don't have any orange liqueur, you can substitute another type of liqueur, such as Grand Marnier or Cointreau.
- Be careful not to overcook the compote, or the fruit will become mushy.
- This compote can be made ahead of time and stored in the refrigerator for up to 2 weeks.
- Serve this compote warm or cold, over pancakes, waffles, yogurt, or ice cream.
Conclusion:
Candied orange and cranberry compote is a delicious and versatile dish that can be enjoyed in many different ways. It is easy to make and can be tailored to your own taste preferences. Whether you are serving it for breakfast, brunch, or dessert, this compote is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love