Cranberry orange pecan compote homemade is super simple and quick to make. Cooking cranberries is really quite quick and easy. Cooking is what you love to do if your flavor wheel house loves to expand. There is no right or wrong way to make a cranberry compote as far as flavor profiles. Occasionally I have read that people will add some jalapeño even for a change. The techniques will get you where you need to for the finished food but flavors? That is really up to your tastebuds. For more cranberry compote recipes click here. My Favorite Cranberry Orange Pecan Compote peel orange with vegetable peeler for strips (but just the colorful part, no white) My Favorite Cranberry Orange Pecan Compote 6 servings + Ingredients 1 cup orange juice 1 cup sugar, white or light brown 3 – 1″ wide strips of orange peel 2/3 cup chopped toasted pecans 14 oz fresh whole cranberries shelled pecans Preparation Into a saucepan bring orange juice and sugar to a boil. Add the cranberries, orange peel, and simmer till the berries start popping and liquid thickens. When ready to cool, thoroughly stir in the toasted pecans to spread evenly. Leave the peel in or remove
Love the autumn and the newly harvested apples, cranberries, pumpkins and other fall-harvested ingredients. One of my favorite recipes combines apple, cranberries, and cinnamon with either apple juice or cider. Lovely combination of flavors! Think fall you not only think back to school, Halloween and football but new crop of apples, pumpkins and cranberries. Three of of my favorite foods. ? A lovely condiment to serve with chops, chicken, turkey or other poultry. Don’t be afraid to experiment when you cook, that’s how new recipes have always been created! For more cranberry compote recipes click here. whole cranberries ready to cook Granny Smith Apples Apple Lovin’ Cranberry Compote 6 servings Ingredients 1 cup apple juice or cider 1 cup sugar 1 medium to large granny smith apple Cinnamon sticks 14 oz fresh whole cranberries (or frozen not defrosted) 1 cinnamon stick Preparation Peel and chop the apple into roughly chopped chunks. These chunks will break down during cooking but smaller chop works best. It is fine to have some pieces larger so they show in the finished product. Into a saucepan bring the juice or cider, cinnamon stick and sugar to a boil. Add the cranberries, apples to pot and stir.
Prefer Smooth Jelly Style Cranberry Sauce? This is nicer than the usual canned cranberry jelly styled sauce from the can. Will you miss the ridges from the can? I know we don’t! It’s really about flavor, flavor, flavor for my family! This is so simple to make! It really is just my basic Very Berry Basic Whole Cranberry Compote that is strained to remove the pulp. The Uncanny Smooth Style Jellied Cranberry Jelly strained and decorated for giving The Uncanny Smooth Style Jellied Cranberry Jelly 6 servings + Ingredients 1 cup water 1 cup sugar 14 oz fresh whole cranberries Whole Cranberries Preparation Bring water and sugar to a boil in a saucepan . Add the cranberries and simmer till the berries start popping and the liquid thickens. Before allowing to cool down, strain the sauce using a wire strainer set over a bowl. Work carefully because those hot sugary syrups really can give quite a nasty burn. Once most of the liquid is strained out, then use a sturdy spoon to mash down the berries and get the remaining juices. wire mesh strainer Don’t forget to scrape the outside of the strainer to get all the fine pulp into the liquid in
Basic whole cranberry sauce This is the very basic recipe for whole berry homemade cranberry sauce or compote. From this one recipe many variations can be made adding other fruits, nuts or even rum. Check more of my recipes for cranberry compotes. The Very Berry Basic Whole Berry Cranberry Compote<a The Very Berry Basic Whole Berry Cranberry Sauce 6 servings + Ingredients 1 cup water 1 cup sugar 14 oz fresh whole cranberries (or whole frozen berries not defrosted) Preparation Into a saucepan bring water and sugar to a boil. Add the cranberries and simmer till the berries start popping and liquid thickens. The liquid will thicken even more while cooling. Store in a tightly covered container in the refrigerator until you need to serve.
Thoughts of fall start coming to me every August. Come October I’m ready to see the leaves turning their glorious splendor. I’m fortunate to live overlooking the New Jersey Palisades which turn brilliant across the Hudson River and often the contrast of the warm yellows, oranges, and reds against the grayish but still sunny skies is incredible! But no doubt about it, my favorite season is autumn because of the foods, warm fires and sitting with friends enjoying each other’s company which is some of the best things in life! I always look forward to the change of seasons even though I’m sad to see summer leave so soon but I will miss those luscious fully vine ripened tomatoes sadly! I have a life long time love affair with cranberries, pumpkin, and the winter squashes. Yes, I’ll be posting more seasonal dishes using these favorite ingredients soon too. Getting ready for the holiday season is always fun for me! Here are just a few of my many recipes for that help with my addiction to cranberry compotes. Don’t just think of them as a side to pork, turkey, chicken or even duck, but rather a tasty addition to some plain or