On Monday night, I did a canning event at the Mullica Hill Library in Gloucester County, NJ. When I was planning out the event with the librarian many months back, I suggested I demonstrate a recipe for apple cranberry compote. It seemed like just the thing for mid-October, what with Thanksgiving and the gifting season rapidly approaching.
The only trouble was at the time, I didn’t actually have an apple cranberry compote recipe in my personal preserve arsenal. I had jams, sauces, and chutneys, but no compotes.
So, with the demo rapidly approaching, I spend a little time over the weekend working one up. It starts with 4 large apples (peeled, cored, and diced), 1 1/2 cups fresh cranberries (rinsed and picked over), and 1/2 cup water. You combine those three things in a saucepan, set them over medium-high heat, and simmer them until the cranberries pop and the apple chunks soften.
Once the fruit is tender and most the water has evaporated, you add 1 cup of granulated sugar, a teaspoon of cinnamon, and the zest and juice of a lemon. You cook for another 8 to 10 minutes, until the compote looses its watery look and the apples can be easily crushed with the back of your spoon.
When you like the consistency, you funnel it into jars, wipe off the rims, apply the lids and rings, and process the closed jars for 15 minutes in a boiling water bath. When the time is up, pull the pot off the heat, remove the lid, and let the jars cool gradually for a bit. Depending on how much sugar you use, the yield will be between 3-4 half pints.
This is a highly flexible preserve. You could sweet it with honey instead of sugar (use 2/3 cup). To add a bit more flavor from the start, cook the fruit down in apple juice or cider instead of water. Add some freshly grated ginger, or a bit of cloves for an even more autumnal flavor. As long as you don’t add any low acid ingredients like onions or garlic, you can tweak the spices and liquids as much as you like.
However, even the most simple version is quite delicious.