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Sweet Orange Ricotta With Cranberry Compote

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.

Prep Time
25 mins
Cook Time
25 mins
Additional Time
4 hrs 30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 389 kcal
Course: Dessert
Cuisine: Vegan

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

Instructions

Soak the almonds and make the ricotta:
    Cup of Yum
  1. Cover the slivered almonds in water and soak a minimum of 4 hours and up to 8.
  2. 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.
  3. 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:
  1. 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:
  1. 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

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

% 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.