Best 11 Concord Grape And Dried Cranberry Compote Recipes

CRANBERRY-GRAPE COMPOTE

Steps:

• In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
• Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Serve at room temperature.

FRESH CRANBERRY COMPOTE

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.

CRANBERRY CONCORD SYRUP

Steps:

• Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.

CONCORD GRAPE AND DRIED-CRANBERRY COMPOTE

Steps:

• Place grapes and cider in a large heavy-bottomed saucepan over medium heat. Cook until grapes have released most of their juices, about 20 minutes. Strain grapes through a fine mesh sieve into a small saucepan; discard solids.
• Add cranberries to saucepan and heat over low heat until cranberries start to soften, about 5 minutes. Transfer to bowl, cover, and refrigerate until chilled.

YOGURT PANNA COTTA

Steps:

• In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
• In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
• Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.

DRIED-CRANBERRY-AND-APRICOT COMPOTE

Steps:

• In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium. Cook, stirring occasionally, until liquid is almost absorbed and fruit is softened, 10 minutes. Stir in ginger and season with salt, pepper, and vinegar. Serve at room temperature.

CRANBERRY COMPOTE

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.

DRIED CRANBERRY COMPOTE RECIPE

Steps:

• Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.) This recipe yields about 1 1/2 cups.

CRANBERRY, SHALLOT, AND DRIED CHERRY COMPOTE

Steps:

• Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
• Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
• Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.

DRIED CRANBERRY COMPOTE

Steps:

• Combine all ingredients in heavy medium saucepan and bring to boil. Cover and remove from heat. Let stand until cranberries have absorbed liquid but are still slightly chewy, about 1 hour. Refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)

CRANBERRY GRAPE COMPOTE

Steps:

• In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes.
• Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Refrigerate in an airtight container up to 2 weeks. Serve at room temperature.