Sweet Orange Ricotta With Cranberry Compote

Prep Time 25

Cook Time 15

soak and chill time 4 30

Total Time 40

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

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.

Ingredients
US Customary | Metric

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:

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