Healthy Cranberry-Apple Compote

In Appetizer, Sauce 184 views

This natively constructed, sound cranberry-apple compote is improved with leafy foods maple syrup. It’s more delicious and more grounded than cranberry sauce from the can and prepared in less than 30 minutes!

Growing up, cranberry sauce was one of those “unquestionable requirements” at the Thanksgiving supper table. Tragically, it was the yucky cranberry sauce out of the can. It was a red, jam like mass which kept the ideal blueprint of the can, edges what not. It looked unappealing to me as a youngster, so I seldom added it to my plate. I never at any point knew there was another approach to eat it until somebody brought a custom made container of cranberry sauce to supper one year. My life changed until the end of time!

It was so tasty and made with new fixings. I started making our cranberry sauce that route from that point on. I changed my old formula a little since it required a huge load of white sugar. I needed to make a cranberry sauce improved normally. It turned out such a ton better than my old cranberry sauce formula as well! All with better fixings!

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I utilized delicious apple pieces, newly crushed squeezed orange, and some unadulterated maple syrup to add pleasantness to the tart cranberries. The option of lemon and cinnamon add more profundity of flavor.

INGREDIENTS

  • 3 cups (12 ounces) fresh cranberries, rinsed*
  • 1/2 gala apple, peeled and diced small (about 1/2 cup)
  • 1/2 cup maple syrup or other sweetener of choice
  • 1/2 cup fresh orange juice
  • grated zest and juice of 1 small lemon
  • 1–2 cinnamon sticks, optional

INSTRUCTIONS

  1. Add cleaned cranberries, diced apple, maple syrup, orange juice, lemon juice & zest, and cinnamon sticks to a medium-large saucepan. I used gala, because it’s a sweet apple, but any other sweet apple should do. Bring to a boil over medium-high, stirring often. When the cranberries begin to pop, reduce heat to medium-low, cover and simmer for 10-15 minutes, or until mixture has thickened. Remove from the heat. Keep in the refrigerator until ready to use. Yields about 3 cups.

NOTES

  • *I reserve 1/2 cup of the cranberries and add it in halfway through cooking so that there are whole cranberries in the sauce. This does add a few tart bites every so often, which I like, so do this only if you like the tart taste of cranberries!
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