Cranberry & Ruby Grapefruit Compote
Cranberry & Ruby Grapefruit Compote is a side dish that serves 6. For 84 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 143 calories, 1g of protein, and 0g of fat per serving. A mixture of sugar, cranberries, mint, and a handful of other ingredients are all it takes to make this recipe so tasty. A couple people made this recipe, and 44 would say it hit the spot. It is brought to you by Eating Well. From preparation to the plate, this recipe takes roughly 2 hours and 35 minutes. Overall, this recipe earns a pretty good spoonacular score of 61%. Similar recipes include Ruby Red Grapefruit and Cranberry Chicken, Ruby Fruit Compote, and Ruby-Red Grapefruit Cocktail.
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 120 minutes
Ingredients:
1 cinnamon stick, (optional)
1 3/4 cups fresh or frozen cranberries
Fresh mint sprigs, for garnish
1/2 cup orange juice
2 3/4-by-2 1/2-inch strips orange zest
3 large red grapefruit
1/2 cup sugar
1 1/4 cups water
Equipment:
sauce pan
knife
bowl
Cooking instruction summary:
Combine cranberries, water, orange zest, orange juice, sugar and cinnamon stick (if using) in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring often, until the cranberries are tender and begin to pop, 3 to 5 minutes. Transfer to a large bowl. Cover loosely and refrigerate until thoroughly chilled, about 2 hours.An hour or two before serving, prepare grapefruit: With a sharp knife, remove the skin and all the white pith from the fruit. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice from the membranes into the bowl before discarding. Add the segments and juice to the cranberry mixture. To serve, divide the compote among 6 dessert bowls and garnish with mint. Cranberry & Pear Variation: Instead of grapefruit, peel and core 3 to 4 Bartlett or Anjou pears; cut into 1/2-inch wedges. In Step 1, after the mixture comes to a boil, add pears and reduce heat to medium-low. Simmer gently until the cranberries and pears are tender, 5 to 10 minutes. Cover loosely and refrigerate until thoroughly chilled, about 2 hours. Omit Step 2.
Step by step:
1. Combine cranberries, water, orange zest, orange juice, sugar and cinnamon stick (if using) in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring often, until the cranberries are tender and begin to pop, 3 to 5 minutes.
2. Transfer to a large bowl. Cover loosely and refrigerate until thoroughly chilled, about 2 hours.An hour or two before serving, prepare grapefruit: With a sharp knife, remove the skin and all the white pith from the fruit. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice from the membranes into the bowl before discarding.
3. Add the segments and juice to the cranberry mixture. To serve, divide the compote among 6 dessert bowls and garnish with mint. Cranberry & Pear Variation: Instead of grapefruit, peel and core 3 to 4 Bartlett or Anjou pears; cut into 1/2-inch wedges. In Step 1, after the mixture comes to a boil, add pears and reduce heat to medium-low. Simmer gently until the cranberries and pears are tender, 5 to 10 minutes. Cover loosely and refrigerate until thoroughly chilled, about 2 hours. Omit Step 2.
Nutrition Information:
covered percent of daily need
