Elite life

Grape Compote Recipes


Grape Compote 1

3 cups halved seedless green grapes
2 tablespoons sugar
2 teaspoons lemon juice
Zest of 1 lemon
Cooking Instructions:
In a bowl, combine grapes, sugar, lemon juice and the zest of lemon. Toss and let sit for 15 to 30 minutes before serving.
Grape Compote 2

1/3 cup Juice, grape (white)
1/4 cup golden raisins
3 cup Grapes, Thompson seedless, fresh
1 tsp sugar
Cooking Instructions:
Combine grape juice and raisins in a small pan and bring to a boil. Add grapes and sugar. Remove from heat. Let stand for 10 minutes.
Honey Grape Compote
1 kilogram grapes
1 liter water
300 grams sugar
100 grams honey
10 grams vanilla sugar
Cooking Instructions:
Wash and clean grape berries and arrange them in few clean jars. Pour sugar in water to boil and add honey and vanilla sugar in it. When sugar is melted, pour syrup over grape berries and seal the jars. Cook compote in the sealed jars on the steam 10 minutes, turn off the heat and let them gradually cool like that. Store your homemade fruit compote in the cool and dark place.
Cranberry Grape Compote

1 (12ounce) package cranberries
3 cups red seedless grapes
1 cup sugar
1/8 teaspoon salt
Cooking Instructions:
In a large saucepan over medium-high, bring cranberries, grapes, sugar, and 1/2 cup water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10 to 15 minutes. Remove from heat; add salt and stir to combine. Let cool to room temperature (compote will thicken as it cools). Refrigerate in an airtight container up to 2 weeks. Serve at room temperature.
Grape, Blueberry and Apricot Compote

1/4 c White grape juice
1/4 c Dry white wine
1 tb Beehive Co honey
1 Vanilla bean; split
1/8 ts Freshly grated nutmeg
3/4 c Picked over blueberries
1/3 c Dried apricots, sliced thin
1 c Green seedless grapes
1 tb Fresh lime juice
1 ts Freshly grated lime zest
Cooking Instructions:
In a saucepan combine the grape juice, the wine, 1/4 cup water, the honey, the vanilla bean, and the nutmeg and boil the mixture for 2 minutes. Add the blueberries and the apricots and simmer the mixture for 1 minute. Add the grapes and simmer the mixture for 2 minutes. Transfer the fruit with a slotted spoon to a bowl. Remove the vanilla bean, scrape the seeds into the syrup, and boil the syrup for 2 to 3 minutes, or until it is thickened slightly. Stir in the lime juice and the lime zest and pour the syrup over the fruit. Chill the compote, covered, for at least 3 hours or overnight and serve.
Delightful Fruit Compote
2 medium ripe peaches, sliced
1 cup fresh or frozen blueberries
1 cup quartered fresh strawberries
2 kiwifruit, peeled and sliced
3/4 cup seedless red or green grapes
3 tablespoons apple jelly
4 teaspoons water
Cooking Instructions:
In a bowl, combine the peaches, berries, kiwi and grapes. In a microwave-safe bowl, combine the jelly and water. Microwave, uncovered, on high for 45 seconds or until jelly is melted; stir until smooth. Drizzle over fruit.
Cinnamon Fruit Compote
1-1/2 cups white grape juice
1 cinnamon stick (4 inches)
2 tablespoons sugar
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
2 cups fresh strawberries, halved
3 medium nectarines, peeled and sliced
2 cups seedless green grapes
1 can (15 ounces) mandarin oranges, drained
3 kiwifruit, peeled and sliced
Cooking Instructions:
In a saucepan, bring the first five ingredients to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 15 minutes. discard cinnamon stick; chill. Meanwhile, in a glass bowl, layer half of the strawberries and all of the nectarines, grapes and oranges. Top with kiwi and remaining strawberries. Stir juice mixture and pour over fruit; do not mix. Chill for 30 minutes.


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