This is delicous and has become a must- have dish at our family events! You can't buy the cranberry orange sauce anymore so I add some fresh orange zest to add a little flavor and leave the pecans off. I prefer to cut the apples up a bit so they cook more evenly.
Look for cranberry-orange sauce near the applesauce in the canned fruit aisle of your supermarket. If you can't find it, 1 (16-ounce) can whole-berry cranberry sauce will also work.
Yield: Makes 16 servings
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Amount per serving
- Calories: 86
- Calories from fat: 14%
- Fat: 1.3g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.3g
- Carbohydrate: 20g
- Fiber: 2g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 44mg
- Calcium: 3.5mg
- 1 (12-ounce) container whole cranberry-orange sauce
- 2 tablespoons brown sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon salt
- 6 Granny Smith apples, peeled, cored, and quartered
- Vegetable cooking spray
- 1/4 cup chopped pecans
- Garnishes: orange rind strips, fresh rosemary sprigs
- Bring cranberry-orange sauce and next 4 ingredients to a boil in a medium saucepan over medium-high heat, stirring constantly. Remove from heat.
- Arrange apple quarters in a round baking dish coated with cooking spray; pour cranberry mixture over apples.
- Bake at 350° for 45 minutes or until apples are tender. Sprinkle evenly with chopped pecans. Bake 5 more minutes. Garnish, if desired.
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Apple-Cranberry Compote Recipe at a Glance
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