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Whipped Ricotta with Cranberry Compote

Whipped ricotta with cranberry compote pairs smooth, airy cheese with a bright, thick topping made from simmered fresh cranberries and orange. Serve it as a colorful appetizer with the compote spooned over the ricotta.
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Prep Time 5 minutes
Cook Time 12 minutes
Cooling 30 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry compote
  • 1 bag (12 oz) fresh cranberries
  • 0.5 cup granulated sugar
  • 1 orange medium, zested and juiced
  • 0.25 cup water
For the whipped ricotta
  • 1 container (15 oz) whole-milk ricotta
  • 2 tbsp heavy cream
  • 1 tbsp extra-virgin olive oil
  • 0.25 tsp kosher salt

Equipment

  • 1 2-quart saucepan
  • 1 food processor

Method
 

Make the cranberry compote
  1. Stir the cranberries, sugar, orange zest and juice, and water together in a 2-quart saucepan.
  2. Bring the mixture to a simmer over medium heat, stirring occasionally.
  3. Simmer for 10 to 12 minutes, until most of the berries burst and the compote thickens.
  4. Remove the pan from the heat.
  5. Let the compote cool to room temperature, about 30 minutes.
Whip the ricotta and serve
  1. Process the ricotta, heavy cream, olive oil, and salt in a food processor for 1 to 2 minutes, until smooth and airy.
  2. Transfer the whipped ricotta to a serving bowl.
  3. Spoon the cooled cranberry compote over it.

Notes

For the smoothest texture, process the ricotta until it is airy. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free variation, use plant-based ricotta and cream.