Apple, Pear and Cranberry Compote
 

Apple, Pear and Cranberry Compote

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This sweet and tart compote is perfect to replace that overlooked cranberry sauce that sits on the Thanksgiving table but never gets touched. Add this compote to your leftover turkey sandwiches or as a topping for vanilla ice cream.

SERVING SIZE

makes 4 cups

INGREDIENTS

1 1/2 cups fresh cranberries (approx. 7.5-oz)

1/2 cup Gravenstein apple juice or water

1/2 cup sugar

1 apple, peeled, cored, cut into small cubes

1 pear, peeled, cored, cut into small cubes

1/2 of a lemon, zest and juice

1/4 of an orange, zest and juice

1/4 teaspoon salt

1/2 teaspoon cinnamon

 

INSTRUCTIONS

In a medium saucepan boil the apple juice or water and sugar, until sugar is dissolved. Pour in the fresh or frozen cranberries, orange zest and juice, lemon zest and juice, salt and cinnamon.

Boil a couple of minutes until the cranberries burst.

Lower the heat and add in the apple and pear. Cook for 8 to 10 minutes more, until apples are tender, stirring occasionally. Cool to room temperature, then chill before serving.

  PRINT VERSION

vegetable plate

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