Holiday Cranberry Inspiration – Change it Up!
Cranberry Apple Compote & Pear Cranberry Compote
Why not change it up for the holidays?
Both of these recipes use fruits of the season to add a different flavor to the usual cranberry dishes.
And I like how both apples and pears soften the tart taste of the cranberries – a happy marriage!
For these recipes, you can use fresh ripe cranberries or frozen cranberries. If available, I prefer organic for taste – and because cranberries are a heavily pesticide-sprayed fruit.
*Note: These recipes are perfect for alternative sugars such as organic raw sugar, organic brown sugar, turbinado, sucanat, or maple syrup.
Since this is a more tart recipe, less sugar is used than in regular fruit preserving. the amount that you prefer, tasting as you cook down the cranberry combos.
Great for the Thanksgiving Dinner Table.
Or how about packed up in Mason Jars for gift giving. Follow prescribed water-bath canning methods if you intend to use as gifts. Omit water bath canning if you wish to use fresh on your holiday table (will keep refrigerated for up to two weeks).
Cranberry Apple Compote
Makes 6-8 half-pints
6 Cups Cranberries
3 Cups Apples, peeled and chopped
Juice of 1 Lemon
2-3 Cups organic brown sugar or sugar of choice* (see note about sugars above)
3 T. pumpkin pie spice (to taste)
2-3 T cinnamon (to taste)
1 teaspoon cloves
Prepare jars and start water bath canner.
In a large stockpot, combine cranberries, 2 cups of the sugar (reserve the remainder), and spices. Bring to a boil over medium high heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to pop, about 10-12 minutes.
Adjust heat so the mixture continues to simmer with a low boil. Stir in apples and continue to cook until thick (about 15-20 minutes longer), stirring frequently. Test for sweetness, adding more sugar if needed. Adjust spices. Stir until well mixed and sugar dissolved. Remove from heat.
Pack into sterilized, hot jars, leaving 1/2 inch headroom. Wipe edges and rims, place lids and bands. Process in water bath canner for 10 minutes after water returns to a boil. Turn off heat, let sit for 5-10 minutes. Remove jars from canner (keeping level), and let cool 12-24 hours undisturbed. Remove bands and test lids for vacuum seal. Refrigerate any jars that do not seal and use within 1 week. Label, date and store remainder in a cool, dark place
Pear Cranberry Compote
Makes 5-6 Half Pints
2 Cups Cranberries
2 Cups Pears, Peeled and Chopped
Juice of 1 Lemon|
1-2 Cups Turbinado Sugar (or Organic Raw Sugar, Cane Sugar or Honey)
1-2 T. Pumpkin Pie Spice (to taste)
Follow directions as above for Cranberry Apple Compote.