Why wait for a special occasion to bring some razzle dazzle to your table?
Now you can glamorize breakfast & brunch anytime with this tasty and luscious, perfect-for French toast (not to mention pancakes and waffles) topping.
Brilliant red and pleasantly sweet, this Apple-Cranberry Compote tops the list of things that make you go, “Mmmm.” But don’t stop with breakfast, think dinner and dessert as well, as this colorful compote would pair with nicely pork roast, chops, or even ice cream!
Short on time? No problem! Prepared in advance, this Apple-Cranberry Compote can be stored airtight and chilled in the fridge until needed. Simply heat through before serving and you’ll be looking for ways to add a bit of razzle dazzle to all your meals!
Enjoy!
Apple-Cranberry Compote
(recipe adapted from Bon Appetit, December 2001)
to make the compote glaze you will need
- 1 cup apple cider (or apple juice)
- 3 tablespoons light corn syrup
- 1 heaping tablespoon packed brown sugar
- 1 & 1/2 tablespoons butter
for the fruit
- 2 apples (your preference), peeled and chopped
- 1 cup cranberries (fresh or frozen)
- 1/3 cup sugar
- 2 & 1/2 tablespoons butter
In a small, heavy saucepan, combine apple cider, corn syrup and brown sugar, stirring over medium-high heat until thoroughly combined and mixture begins to boil. Boil until reduced by about half, approximately 15 minutes. Add 1 & 1/2 tablespoons of butter and whisk until melted. Remove from heat.
In a large skillet, melt 2 & 1/2 tablespoons butter over medium heat, adding chopped apples. Saute 2 minutes; add cranberries and sugar, stirring until cranberries begin to pop (about 2 minutes). Stir in reduced cider mixture and gently boil compote until it reaches a thickened, reduced consistency (about 6 minutes).
Serve warm, or transfer to an airtight container and chill in fridge until needed. Heat through before serving.
Yield: about 1 cup (four 1/4 cup servings) of Apple-Cranberry Compote. Double or halve as necessary.
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on Dec 21st, 2008 at 6:09 pm
I’m going to make French Toast this coming Christmas weekend and I’m hoping to squeeze some time in to make this-it looks wonderful Sandie!
on Dec 21st, 2008 at 6:26 pm
This sounds great Sandie, I love having stuff like this in my fridge ready to use!
on Dec 21st, 2008 at 9:17 pm
How long would this keep in the fridge? This is definitely the type of condiment that’s great to keep on hand.
on Dec 21st, 2008 at 11:35 pm
This looks great! I just made fresh cranberry sauce because I had cranberries leftover from Turkey day that I needed to use. I wish I had seen this recipe first!
on Dec 22nd, 2008 at 1:40 am
Lorraine - This is perfect for weekends, especially holiday weekends. Enjoy!
Noble Pig - Definitely worth keeping in the fridge and adding to all sorts of foods. I mentioned pork, but it would pair well with poultry too.
Lydia - Most of the resources I could find suggested this compote would keep refrigerated (airtight) for about a week. That said, I would try to use it all within 3-5 days, but I like to err on the side of caution.
Although cranberries are acidic, I believe if this compote had some viable amounts of citric acid in it (orange juice for example) or even some red wine, port, or other liquor, perhaps you’d be able to store it in the refrigerator even longer. As is, I’d suggest using it within 5 days.
Maris - Fresh cranberry sauce sounds delightful as well. Perhaps you’ll be able to make this compote the next time around.
on Dec 22nd, 2008 at 9:45 am
oh sandie. just imagining this on some pancakes is enough to make me hide the maple syrup in the back of the fridge!
on Dec 25th, 2008 at 3:13 pm
Wow it’s from 2001? Sounds like a keeper. Thanks for this winter compote!