Sweet Orange Ricotta With Cranberry Compote
User Reviews
5.0
3 reviews
Excellent
Sweet Orange Ricotta With Cranberry Compote
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Vegan, gluten-free and oil-free, this compote pairs perfectly with vegan orange-flavored almond ricotta, but it also doubles as a perfect cranberry sauce for your holiday meals. Adapted from the Martha Stewart recipe Cranberry Compote Layered with Lemon Ricotta. See Notes for make ahead instructions.
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Ingredients
For the Orange Ricotta:
- 1 ¼ cups raw slivered almonds, soaked 4 to 8 hours
- pinch of salt
- ⅓ to ½ cup water
- 1 tablespoon fresh orange zest (from the orange listed below)
- ¼ cup sugar
For the Cranberry Compote:
- 1 large orange
- 12 ounces fresh cranberries
- ⅓ cup maple syrup
- 2 tablespoon sugar
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Instructions
Soak the almonds and make the ricotta:
- Cover the slivered almonds in water and soak a minimum of 4 hours and up to 8.
- Drain the almonds and place in a food processor with the salt and ¼ cup of the water. Process until well combined, scraping down the sides as needed. Add another 1 to 2 tablespoons of water and continue to process until light and fluffy but not completely smooth. If it seems too thick add a bit more water one tablespoon at a time.*If making the ricotta in advance, cover and refrigerate at this point, and complete the next step just before serving.
- Add the sugar and 2 teaspoons of the orange zest and pulse to combine. Refrigerate the ricotta while you prep the compote.
Cook the cranberry compote:
- Place a 2-inch piece of orange peel and the juice from the orange in a sauce pan over medium-high heat. Add the cranberries, maple syrup, and sugar, and bring to a boil. Reduce heat and simmer until the cranberries burst and liquid thickens, about 10 minutes. Chill completely (this process can be sped up with an ice bath).
Serve:
- In individual glass serving dishes, layer the ricotta and compote and garnish with the remaining orange zest.
Notes
- This recipe can be made up to two days in advance with one note - wait until just before serving to add the zest and sugar to the ricotta.
Nutrition Information
Show Details
Serving
4servings
Calories
389kcal
(19%)
Carbohydrates
54g
(18%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
40mg
(2%)
Fiber
8g
(32%)
Sugar
38g
(76%)
Vitamin A
50IU
(1%)
Vitamin C
16.5mg
(18%)
Calcium
130mg
(13%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 4servings | |
| Calories | 389kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 40mg | 2% |
| Fiber | 8g | 32% |
| Sugar | 38g | 76% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 130mg | 13% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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