Every Thanksgiving when the fresh cranberries arrive in the stores, I make this cranberry compote. It’s based on my mother’s recipe for prune compote. Where did Mom get it? Who knows? Maybe from her mom.
Mom took pitted prunes, apples, pears, and lemon peel, mixed in a goodly amount of sugar or saccharine, and cooked till the fruit turned sort of mushy. Cranberry compote is pretty much the same. Not nearly as sweet. Honestly, it tastes pretty much purse-your-lips-sour no matter how much sugar you add.
- 2 regular or one large bag of cranberries, picked through and washed
- 2 large apples, I use honey crisp, Granny Smith, or Fuji
- 2 pears, usually bosc
- 1-2 lemons, peel only, cut in strips (optional)
- Up to 1 cup of sugar or maple syrup or honey or sweetener of your choice
- 1 TBSP cinnamon
Put everything in a large pot and cook on medium-low heat, stirring occasionally, until the cranberries burst and everything looks like jam. Taste it. If it’s not quite sweet enough, add more sweetener but be careful–if you add too much the compote will start to taste bitter.
One tip I discovered a couple years ago. Use two different kinds of sweetener. Brown and white sugar. Or maple syrup and honey. Or coconut sugar and Erythritol. Combining the sweeteners tends to cut the sourness.
I have to admit. No one likes this but me. It’s too sour, especially since I add as much lemon peel as I can get away with. But if you like sour with a touch of sweetness, this one’s for you.