Apple, Pear, and Cranberry Compote

"I developed this recipe in the fall, when apples and pears were coming in. I like to serve this compote instead of regular cranberry sauce with turkey or ham." -Meg Wilson, Anderson, SC

Yield: 12 servings (serving size: 1/3 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 2%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 11g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 27mg
  • Calcium: 7mg

Ingredients

  • 3 cups coarsely chopped peeled Fuji apple (about 2 medium)
  • 2 1/4 cups coarsely chopped peeled Bartlett pear (about 2 medium)
  • 3/4 cup apple cider
  • 1/2 cup fresh cranberries
  • 2 tablespoons brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 teaspoons fresh lemon juice

Preparation

  1. Combine the first 8 ingredients in a medium saucepan over medium heat. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until the fruit is tender. Remove from heat, and stir in lemon juice.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Apple, Pear, and Cranberry Compote Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy