Side Pannel
Cranberry-Chipotle Compote
Cranberry-Chipotle Compote
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Sauces
Ingredients List
- 3 md Granny Smith apples
- 3 md Pears
- 1 tb Olive oil
- 1/3 c Raisins
- 1/2 c Grand Marnier; or triple sec
- -or other orange liqueur,
- -divided
- 1 lb Fresh cranberries
- Canned chipotle peppers in
- -adobo sauce; about half a
- -7-oz can, minced with sauce
- 1/2 Orange; Zest
- 2 ts Ground cinnamon
- 1 c Granulated sugar
- 1/2 c Fresh orange juice
- 1/2 ts Ground nutmeg
Directions
Peel, core and dice apples and pears.
Heat oil over medium heat. Add apples, pears and raisins. Saute 3 to 5
minutes or until soft. Add 1/4 cup liqueur; stir with a wooden spoon,
scraping up any browned bits. Add cranberries, chipotles and some of the
sauce, orange zest, cinnamon, sugar and orange juice. Stir and simmer 40 to
45 minutes or until mixture begins to thicken. Add nutmeg and remaining 1/4
cup liqueur; mix well.
Remove from heat, let cool and refrigerate until needed, or divide mixture
among half-pint jars and refrigerate or can as desired. Serve at room
temperature.
Yield: 1 quart; about 8 servings. [280 cals, 2g fat]
SW Thanksgiving menu turkey, with green chili sauce in lieu of gravy;
dressing enlivened with chorizo, green chilies and pine nuts; a salad of
red onion, julienned jicama, orange slices and spinach in an ancho chili
vinaigrette; fresh cranberry salsa; and cranberry chipotle compote. The
menu grew out of the ongoing love affair that Polly Mellinger and her
husband, Michael, began with New Mexico about 10 years ago. So strong is
their attachment that they bought a house in Taos five years ago and now
spend about a third of their time there.
Heat oil over medium heat. Add apples, pears and raisins. Saute 3 to 5
minutes or until soft. Add 1/4 cup liqueur; stir with a wooden spoon,
scraping up any browned bits. Add cranberries, chipotles and some of the
sauce, orange zest, cinnamon, sugar and orange juice. Stir and simmer 40 to
45 minutes or until mixture begins to thicken. Add nutmeg and remaining 1/4
cup liqueur; mix well.
Remove from heat, let cool and refrigerate until needed, or divide mixture
among half-pint jars and refrigerate or can as desired. Serve at room
temperature.
Yield: 1 quart; about 8 servings. [280 cals, 2g fat]
SW Thanksgiving menu turkey, with green chili sauce in lieu of gravy;
dressing enlivened with chorizo, green chilies and pine nuts; a salad of
red onion, julienned jicama, orange slices and spinach in an ancho chili
vinaigrette; fresh cranberry salsa; and cranberry chipotle compote. The
menu grew out of the ongoing love affair that Polly Mellinger and her
husband, Michael, began with New Mexico about 10 years ago. So strong is
their attachment that they bought a house in Taos five years ago and now
spend about a third of their time there.
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