This Cranberry Apple Compote is a deliciously simple addition to any meal, without extra sugar. Naturally sweet apples, tangy cranberries and a bit of crunchy nuts heated until syrupy and soft make a special treat during Fall.
This recipe is so easy to make: just cut up the apples and cook them with some cranberries, pecans, maple syrup and a dash of cinnamon. YUM!
I used my fancy apple corer slicer attachment for my mixer to make short work of the apple prep. But, you can hand cut them for chunkier pieces.
What is a compote?
A compote is a fancy cooking term for fruit cooked in water, sugar and other flavorings. Except in this recipe I add maple syrup instead of the sugar. You can also use, agave, honey, stevia or any other sweetener you prefer (including sugar).
Some recipes add starch, such as corn starch, arrowroot, tapioca for a thicker syrup. If you choose to do so, add about ½ teaspoon to a tablespoon or two of water and mix in with the fruit.
What kind of apple should I use?
The best apple for this is the one you have on hand or the one you like best.
If you are buying apples specifically for this recipe, opt for baking or cooking apples. These kinds of apples are sweet-tart and stay firm when heated. Examples:
- Granny Smith
- Pink Lady
How to Serve Cranberry Apple Compote
You can serve it warm or cold. Enjoy it as is for a side dish or dessert or:
- top pancakes or waffles
- make a yogurt bowl
- add it to a cheese tray
- on top of melted brie
- mix it with sautéed greens
- cook with chicken or pork
- top ice cream
Cranberry Apple Compote
- 4 apples
- 6 ounces fresh or frozen cranberries
- ¼ cup maple syrup
- ¼ cup pecans (chopped)
- 1 tablespoon cinnamon
- Peel, core and cut apples. Apples can be cut into thin slices, wedges or chunks as desired.
- In a large skillet, toast pecans over medium heat for 2-3 minutes.
- Add remaining ingredients and cook until apples are soft stirring occasionally.
- Serve immediately or chill and serve cold.