As much as I love homemade cranberry sauce during the holidays, I can’t resist trying out twists on highly esteemed classics, and though some may think, “BUT YOU CAN’T TAKE AWAY THE CRANBERRIES,” I assure you with this recipe? You will not miss them.
This fruit compote goes well with leaner cuts of protein such as turkey, roast chicken, pork chops, or pork loin. Cooked apples and other fruits like pears or peaches tend to pair well because they don’t completely break down in the cooking of fruit compotes. Most importantly, they can stand up to the savoury, bold spices and ingredients usually associated with compotes and chutneys.
- 2 gala apples, peeled and chopped into 1/2 inch chunks
- 1 shallot, finely chopped
- 1/2 red onion
- 1/2 cup of brown sugar
- 1/2 cup of dried cranberries or raisins (optional)
- 1/2 cup of red wine
- 1/2 cup of water
- 1 tbsp of apple cider vinegar/regular white vinegar
- 1 tbsp of cinnamon
- 1 tsp of nutmeg
- 1/2 tsp of cumin
- Sprinkle of salt
- Prepare the chopped shallot and red onion and place into a medium sized non-stick pot on the stove with a drizzle of vegetable oil. Set to medium heat and stir with a non-stick spatula until both are translucent.
2. Next, add all remaining ingredients into the pot and combine well.
3. Once mixture starts to bubble, turn heat down to low and stir frequently, uncovered, until the brown sugar has turned into a syrupy consistency and the apples are significantly cooked.
4. If preparing ahead of time, warm through on lowest setting on stove-top before serving.