Best 2 Cranberry Raspberry Compote Recipes

If you're looking for a delicious and versatile condiment to elevate your culinary creations, look no further than cranberry raspberry compote. This vibrant and flavorful compote is a perfect balance of tart and sweet, making it an ideal accompaniment to a wide range of dishes, from classic roast turkey to delicate fish fillets. Whether you're a seasoned home cook or just starting your culinary journey, this guide will provide you with the essential tips and techniques to create the perfect cranberry raspberry compote that will impress your taste buds and leave you craving more.

Let's cook with our recipes!

CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE

Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote image

Categories Cake Food Processor Mixer Fruit Dessert Bake Thanksgiving Cream Cheese Cranberry Orange Fall Chill Sour Cream Bon Appétit

Yield Serves 12

Number Of Ingredients 22

Ingredients

For cranberry purée
2 cups fresh cranberries or frozen, thawed
2/3 cup sugar
2/3 cup fresh orange juice
2 tablespoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 teaspoons vanilla extract
For crust
Nonstick vegetable oil spray
2 3/4 cups finely ground butter biscuit cookies or butter cookies
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1/2 cup whipping cream
1 tablespoon vanilla extract
Cranberry-Raspberry Compote

Steps:

Make cranberry purée:
Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at least 6 hours.
Make crust:
Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
Make filling:
Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.
Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.
Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Remove pan sides. Serve cake with Cranberry-Raspberry Compote.

CRANBERRY-RASPBERRY COMPOTE

Cranberry-Raspberry Compote image

Categories Sauce Fruit Dessert Thanksgiving Vegetarian Cranberry Raspberry Spice Fall Chill Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

Ingredients

1 12-ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract

Steps:

Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

Tips:

Select ripe and fresh berries: Using ripe and fresh berries will ensure the best flavor and texture in your compote.
Use a variety of berries: Feel free to mix and match different types of berries to create a unique and flavorful compote. Some popular combinations include cranberries and raspberries, cranberries and blueberries, or cranberries and strawberries.
Adjust the sweetness to your liking: The amount of sugar you add to your compote is up to you. Start with a small amount and add more to taste.
Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to prevent the compote from scorching.
Cook the compote over low heat: Cooking the compote over low heat will help to prevent it from boiling over and will also allow the flavors to develop.
Stir the compote frequently: Stirring the compote frequently will help to prevent it from sticking to the bottom of the pan.
Let the compote cool before serving: Allowing the compote to cool before serving will help it to thicken and develop its flavor.

Conclusion:

Cranberry raspberry compote is a delicious and versatile condiment that can be used in a variety of ways. It can be served on top of pancakes, waffles, yogurt, or ice cream. It can also be used as a filling for pies, tarts, and muffins. No matter how you choose to use it, cranberry raspberry compote is sure to be a hit!