Best 8 Todd Englishs Cranberry Compote Recipes

CRANBERRY COMPOTE RECIPE

Steps:

• Place all the ingredients into a medium saucepan, and then turn the heat to medium-high. Bring to a boil, and then turn the heat down to medium. Simmer until the cranberries pop, and the sauce thickens - about 15 minutes. Pluck out the ginger with a spoon, and then serve the sauce.

HOLIDAY CRANBERRY AND APPLE COMPOTE

Steps:

• Combine orange juice, apples, cranberries, white sugar, brown sugar, and pumpkin pie spice in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are tender and sauce has thickened slightly, 20 to 25 minutes.
• Transfer sauce to a dish; stir in softened butter and refrigerate for 1 to 2 hours. Sauce will continue to thicken.

BONED, ROLLED, AND TIED TURKEY

Steps:

• Bone the turkey: Place it on a work surface, breast side down. Slice skin along backbone from neck to tail. Cut and pull flesh and skin away from carcass. Cut flesh from saber-shaped bone near wing, and remove bone. Sever ball-and-socket wing joints so that they are separated from carcass but still attached to skin. Continue cutting breast meat away from bone up to the ridge of the breastbone. Turn turkey around, and repeat on other side. Pull gently to separate breastbone and carcass flesh (save carcass for homemade turkey stock). Cut off wing tip and middle section, leaving largest wing bone; save for stock. Holding outside of wing bone, cut through tendons; scrape meat from bone. Pull out bone, using knife to free it. Holding inside end of leg bone, cut through tendons attaching the flesh to the bone. Use knife to scrape meat from bone, pushing it away from end of bone. Cut bone free of skin. Cut out any sinews still remaining on leg. Repeat on other side, then push leg and wing skin side out. Butterfly breast so that meat completely covers skin. Cover with plastic wrap. Lightly pound meat until even.
• Preheat oven to 375 degrees. Make the stuffing: Place a large skillet over medium heat; when it is hot, add 1 tablespoon olive oil. Add onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard. Cook, stirring occasionally, until onion is soft and translucent but not brown, about 10 minutes. Transfer to a large bowl, and set aside to cool. Add the ground turkey and pork, breadcrumbs, eggs, cream, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper to the bowl. Stir to combine.
• Lay turkey breast on a work surface, skin side down, and season with 1 teaspoon salt, 1/2 teaspoon pepper, and remaining 2 tablespoons chopped rosemary. Place stuffing in the middle of the turkey. Roll turkey up to form a long tube; use toothpicks or wooden skewers to hold in place. Tie every 2 inches with kitchen twine. Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and 1/2 teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan.
• Roast until an instant-read thermometer registers 150 degrees, 2 to 2 1/2 hours. Remove from oven. Brush with maple syrup. Return to oven, and roast until an instant-read thermometer registers 160 degrees to 165 degrees, about 20 minutes more.
• Remove from oven, and let rest for 10 minutes. Transfer to a cutting board, remove twine, and cut crosswise into 1/2- to 1-inch-thick slices. Place slices on a platter, and garnish with watercress. Serve with cranberry compote.

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.

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.

TODD ENGLISH'S CRANBERRY COMPOTE

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-CHERRY COMPOTE

Steps:

• Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
• Do Ahead
• Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.

CRANBERRY-APPLE COMPOTE

Steps:

• Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
• Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.