Apple Cranberry Compote
I know exactly what’s going to happen. All nine jars of my canned compote will be on display Saturday at the market, and everyone will ask what they are supposed to do with it. This is what happened earlier in the year when I had jarred cherries jubilee for sale. My typical response was to suggest that customers warm it up and put it over ice cream. Then a lady who stopped by our booth said she thought it should be used on waffles. Great idea. I started using it when someone would ask.
Compote won’t be so easy. What will I tell them? Put it over vanilla ice cream? I guess so. Maybe. But this flavor combo I would use the same way I would serve apple or cranberry sauce, since it is basically apple/cranberry sauce. Perfect with poultry or pork.
Maybe I’ll just wait for a suggestion from another customer. I learn so much every week at the market from them and the other vendors. But I think my favorite way to eat it will always be in a bowl with a spoon, warm. I just sampled it this way and it made the perfect midnight snack. Sweet and tart, spicy and warm. Really nice on what was a drizzly fall day.
When I had the idea to make my holiday compote, I was hoping it would end up a beautiful, ruby red color from the cranberries. Mission accomplished. It was really fun to watch the color deepen as it cooked.
A printable gift set that includes this recipe, beautifully printed on a fall themed recipe card, a dozen mason jar lid labels that fit perfectly between a mason jar lid and its ring, and the large gift tag pictured below, great for tying to a gift basket full of jars, apples, and cranberries for a friend, is available in my Edible Tapestry Etsy shop. Just click on the sample gift tag below to be redirected to the shop listing.
8 cups firm apples, peeled, cored, cubed
1 (12 oz.) bag of fresh cranberries
2 c. granulated sugar
2 c. water
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
Zest of one lemon
1/2 c. German Gluhwein (spiced red wine)
1 tsp. vanilla
Combine all ingredients in a large pot.
Bring them to a boil.
Reduce the temperature to a simmer. Cook for 30 minutes.
Preserve using proper canning procedures or keep refrigerated for up to three weeks.
Yield: 9 half pint jars