Cran-Apple Compote
This twist on a holiday favorite tones down the punch of cranberries with the homey comfort of apples. I like to round out the flavors with just a tablespoon of maple syrup. If you prefer to omit it, this cranberry sauce is sweetened just with fruits! Makes about 1 1/2 cups.
Servings 1.5 cups
Ingredients
- 1 1/2 cups diced apple peeling optional 1 cup fresh or frozen whole cranberries 1/3–1/2 cup fresh orange juice
- 2 tablespoons finely chopped dates
- 1/4 teaspoon sea salt
- 1/2 - 1 teaspoon orange zest (can substitute lemon)
- 1/8 teaspoon ground allspice or pinch ground cloves 1/2–1 teaspoon grated orange or lemon zest
- 1 tablespoon pure maple syrup optional
Instructions
- In a pot, combine the apple, cranberries, orange juice, dates, salt, and allspice or cloves.
- Partially cover the pot and bring the mixture to a boil over medium-high heat, then uncover, reduce the heat to medium-low, and simmer for 12–15 minutes, stirring occasionally.
- Reduce the heat to low if the sauce is sticking or bubbling too rapidly.
- Once the cranberries have broken down and the sauce has thickened, stir in the zest and remove from the heat; the sauce will continue to thicken as it cools.
- Taste, and if you’d like a touch of maple syrup, stir it in.