CRANBERRY COMPOTE RECIPE: HOW TO MAKE IT
This best-of-the-season dish adds to the beauty and bounty of any holiday spread. Whether served warm or cold, it's a delectable fruity treat for the taste buds as well as for the eyes when it's presented in a clear glass bowl. -Carole Dishman, Hampton, Virginia
Provided by Taste of Home
Categories Side Dishes
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 6 cups.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 255 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 202mg sodium, CarbohydrateContent 51g carbohydrate (44g sugars, FiberContent 4g fiber), ProteinContent 2g protein.
CHUTNEY RECIPES | BBC GOOD FOOD
Preserve a seasonal glut of fruit and veg to enjoy during the colder months or to give as a delicious festive gift. Our chutneys include apple, tomato, pineapple, cranberry and more.
Provided by Good Food team
Number Of Ingredients 1
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CRANBERRY SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Calories 106 calories per serving
- Place cranberries, sugar and cranberry-raspberry juice in a large saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, covered, until berries pop, 10-15 minutes, stirring occasionally., Remove from heat; stir in lemon juice. Transfer to a bowl; cool slightly. Refrigerate, covered, until cold.
APPLE & CRANBERRY CHUTNEY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Buffet, Condiment
Cuisine British
Calories 35 calories per serving
- Spoon the hot chutney into sterilised jars and seal. Store unopened in a cool, dark place. The chutney will keep for up to 6 months. Chill on opening.
CRANBERRY, ORANGE & PORT SAUCE RECIPE | EASY MAKE-AHEAD ...
From thehappyfoodie.co.uk
Cuisine British
Put the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange zest, orange juice and cinnamon and bring to the boil.
Wait and listen for the cranberries to pop, about 5-10 minutes. When they have started to open and soften, give them a wee mash to let out all the pectin so that the sauce thickens.
Stir in the port and cook on a moderate heat for 5 minutes or until the sauce thickens.
Remove from the heat, ladle into warm, dry, sterilised jars and seal.
Best eaten straight away. Once opened, keep in the fridge and eat within 1-2 weeks.
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Reviews 5
Total Time 50 minutes
Calories 144 calories per serving
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