Cranberry-Chipotle Compote
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INGREDIENTS
- 3 md Granny Smith apples
- 3 md Pears
- 1 tb olive oil
- 1/3 c Raisins
- 1/2 c Grand Marnier; or triple sec
- 1 lb Fresh cranberries
- Canned chipotle peppers in
- 1/2 Orange; Zest
- 2 ts Ground cinnamon
- 1 c Granulated sugar
- 1/2 c Fresh orange juice
- 1/2 ts Ground nutmeg
INSTRUCTIONS
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. The recipe she shares today was one of her Internet finds (source unknown). In recommending it, she said: "Not only does the compote taste wonderful and different, but the house smells incredibly good when its brewing." -- November 23, 1998, interview by Sarah Casey Newman, St. Louis Post Dispatch. Archived at http://easyweb.easynet.co.uk/~gcaselton/chile/chile.html Recipe by: net : reprinted at St. Louis Post dispatch 1998 Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 25, 1998, converted by MM_Buster v2.0l.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (230g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 222 | ||
| Calories from Fat: 7 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.8g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4.1mg | 0 % | |
| Potassium 316mg | 8 % | |
| Total Carbohydrate 57.2g | 17 % | |
| Dietary Fiber 7.2g | 29 % | |
| Sugars, other 50.1g | ||
| Protein 1.1g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 222
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