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Bon Appétit

Cranberry-Apple Compote

4.8

(34)

This recipe is an accompaniment for Eggnog French Toast with Cranberry-Apple Compote.

This colorful and festive compote is also nice on waffles and pancakes — or even spooned over vanilla ice cream.

Recipe information

  • Yield

    Makes about 6 cups

Ingredients

2 cups apple cider
6 tablespoons light corn syrup
2 tablespoons (packed) golden brown sugar
8 tablespoons (1 stick) unsalted butter
3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
2 cups cranberries (fresh or frozen)
1/2 cup plus 1 tablespoon (about) sugar

Preparation

  1. Step 1

    Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.

    Step 2

    Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

TagsCondimentCranberryBerryFruitAppleGluten FreeNut FreeVegetarianEasyThanksgivingBon Appétit
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