Best 7 Cranberry Apple Compote Recipes

EGGNOG FRENCH TOAST WITH CRANBERRY-APPLE COMPOTE

Steps:

• Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13x9x2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight.
• Preheat oven to 450°F. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with Cranberry-Apple Compote

BUTTERMILK PANCAKES WITH APPLE CRANBERRY COMPOTE

Steps:

• Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
• Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote.
• In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.

APPLE CRISP WITH CRANBERRY COMPOTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread apples into a 9x9-inch baking dish. Mix brown sugar, flour, rolled oats, butter, cinnamon, and allspice together in a bowl until crumbly; sprinkle topping over apples.
• Bake in the preheated oven until the crumble topping is browned and the apples are soft, 30 to 40 minutes.
• Combine cranberries, white sugar, and water in a saucepan, stirring to dissolve sugar. Bring to a boil, reduce heat to low, and simmer, stirring often, until cranberries pop, about 5 minutes. Remove from heat; compote will thicken as it cools. Serve apple crisp topped with warm cranberry compote.

SPICED APPLE AND CRANBERRY COMPOTE

Steps:

• Mix the juices, apples, cranberries,honey and cinnamon stick in the crock pot.
• Cover and cook on low for 4 hours or until liquid is absorbed and fruit is tender.
• Remove and discard cinnamon stick halves.
• Ladle the compote into bowl and serve topped with frozen yogurt.
• Garnish with additional cinnamon sticks, if desired.

CRANBERRY-APPLE COMPOTE

Steps:

• Whisk cider, corn syrup, and brown sugar in heavy large saucepan.
• Boil over high heat until reduced to one cup, about 15 minutes.
• Add 4 tablespoons butter; whisk until melted; remove from heat.
• Melt remaining 4 tablespoons butter in another pan, heavy saucepan or skillet, over medium heat; add apple slices, and saute 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 remaining sugar, if desired.
• Can be made a day ahead; cover and refrigerate.
• Stir over medium heat until warmed through.
• Serve warm.

CRANBERRY APPLE GINGER COMPOTE

Steps:

• If you have or can get clementine juice, skip to step two. Otherwise -- put about 4 or 5 peeled and seeded clementines into a blender. Blend on low speed until juice is extracted. Place this into a saucepan.
• Place clementine juice, water, sugar and salt into a saucepan. Add cranberries, ginger, and apples and stir well. Turn heat on to MEDIUM.
• Add cinnamon stick and stir gently.
• Cover and simmer, stirring occasionally until fruit is soft and cranberries have exploded. (About 30 minutes) Note: If fruit is not cooked before your water evaporates, add more water and cook until soft.
• Uncover and simmer until thick, stirring occasionally (about 10-15 minutes), But please don't walk away at this point! It may burn --
• Turn heat off and let cool, then carefully remove cinnamon stick. Serves well either warm or cold. It's ready to eat!

MEXICAN RICOTTA CHEESECAKES WITH APPLE AND CRANBERRY COMPOTE

Steps:

• Preheat the oven to 350 degrees F.
• Place an oven-proof container with 2 cups water in the lower rack of the oven (this will create steam and help to prevent the cheesecakes from cracking).
• Put the graham crackers in the bowl of a food processor and process to crumbs (about 2 cups). Add the butter and process until well combined.
• Divide the crumbs among the 12 muffin cups, patting them tightly with your fingers. Put the pan on a baking sheet and bake the crust until golden, about 5 minutes. Let cool completely on a wire rack, about 10 minutes.
• In the bowl of an electric mixer, beat the cream cheese and condensed milk until smooth and pale, and then beat in the requeson and vanilla until smooth. Add the eggs, 1 at a time, beating well after each addition. Add the orange zest and mix until just combined. Pour the custard into the cooled crusts.
• Bake until the cheesecakes are puffed and golden and a tester inserted 1 inch from the center comes out clean, about 40 minutes. Let cool on a rack at room temperature for 35 minutes. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight. Carefully unmold each cheesecake and place on a platter. Bring to room temperature before serving.
• Top each cheesecake with Apple Cranberry Compote, if desired, before serving.
• In a small heavy skillet, melt the butter over medium heat. Add the sugar and cook until thickened, about 4 minutes. Add the apples, cranberries and cinnamon and cook, stirring occasionally, until the apples are tender and the cranberries are plump, about 8 minutes. Cool to room temperature.