Best 6 Cranberry Orange Compote Recipes

CRANBERRY-ORANGE COMPOTE

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.

WHITE CHOCOLATE ORANGE CHEESECAKE WITH CRANBERRY COMPOTE

Steps:

• Preheat the oven to 350 degrees F.
• Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving.
• To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments.
• Serve cheesecake with compote and orange segments.

WHITE CHOCOLATE CHEESECAKE WITH CRANBERRY-ORANGE COMPOTE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix wafer crumbs, butter and sugar. Press onto bottom of prepared pan. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate, sour cream and vanilla. Add eggs; beat on low speed just until blended. Fold in orange zest. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., Meanwhile, for compote, in a large saucepan, combine compote ingredients. Cook over medium heat until berries pop, about 15 minutes. Cool to room temperature. Spread over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, serve cheesecake with whipped cream.

CRANBERRY CHEESECAKE WITH CRANBERRY ORANGE COMPOTE

Steps:

• 1. FOR CRANBERRY FILLING: Combine cranberries, sugar and fresh orange juice in heavy medium saucepan.
• 2. Bring to boil over medium-high heat, stirring until sugar dissolves.
• 3. Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
• 4. Cool cranberry filling completely.
• 5. FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
• 6. Add eggs 1 at a time, beating after each addition.
• 7. Set cheese filling aside.
• 8. FOR CRUST: Preheat oven to 350 degrees.
• 9. Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
• 10. Place cookie crumbs in medium bowl.
• 11. Add melted butter and blend until moist crumbs form.
• 12. Press onto bottom (not sides) of prepared pan.
• 13. Pour cheese filling over crust in pan.
• 14. Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
• 15. Using a small sharp knife, swirl to form marble pattern.
• 16. Bake until center of cheesecake is set, about 1 hour.
• 17. Transfer cheesecake to rack and maintain oven temperature.
• 18. PREPARE TOPPING: Mix sour cream, sugar and vanilla in small bowl.
• 19. Gently press down any raised edges of cheesecake.
• 20. Spoon topping over cake.
• 21. Bake 5 minutes.
• 22. Transfer cheesecake to rack and cool.
• 23. Cover and refrigerate over night.
• 24. (Cheesecake can be prepared 2 days in advance. Keep refrigerated)
• 25. Release pan sides and transfer cheesecake to platter.
• 26. Cut cheesecake into wedges and serve, passing compote separately.
• 27. CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan.
• 28. Bring to a boil, stirring until sugar dissolves and liquid appears clear.
• 29. Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel.
• 30. Using small sharp knife, cut peel and white pith from oranges.
• 31. Working over another bowl to catch juices, cut between membranes to release segments.
• 32. Add segments to bowl with juices.
• 33. (Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.)
• 34. Add orange segments and juices to compote and serve.

ORANGE-CRANBERRY COMPOTE

Steps:

• Cut peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. Add cranberries and almond syrup to bowl. Toss to combine. Refrigerate at least 1 hour and up to 6 hours.
• *Available in the coffee section of most supermarkets, almond syrup is used as a sweetener and flavoring agent, especially in cocktails and desserts; also known as orgeat syrup and sirop d'amandes.

ORANGE POUND CAKE WITH CRANBERRY COMPOTE

Steps:

• Preheat oven to 325°. Coat a 9x5-in. loaf pan with cooking spray., In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. Mix yogurt and orange juice. In another bowl, whisk flour, baking powder and salt; add to sugar mixture alternately with yogurt mixture, beating after each addition just until combined., Transfer to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., Meanwhile, in a small saucepan, combine compote ingredients; bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until slightly thickened, stirring occasionally. Discard cinnamon stick. Serve warm compote with cake.