Cranberry and Strawberry Compote

Submitted by Karen Oriscak

"I wanted something different than plain cranberry sauce or cranberries with oranges to accompany meat dishes for my holiday table. I happened to have frozen strawberries and a couple of apples and a bag of cranberries on hand and the rest as they say is history. I brought the first batch to my friends' house for dinner, and they loved it...even the children."

 

• Ready In: 25mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 1 (12 ounce) bag cranberries, rinsed and picked over (I used Ocean Spray)
• 1 large sweet apple, such as mcintosh or macoun,peeled,cored,cut into pieces (organic if possible)
• 1 cup apple cider or 1 cup cranberry-apple cider, not apple juice
• 1 cup Splenda sugar substitute
• 2 teaspoons cinnamon
• 1 (10 ounce) bag frozen strawberries, slightly thawed (organic, if possible)

directions

1. Take frozen strawberries out to thaw.
2. Wash, peel, core, and chop apple.
3. Rinse and inspect cranberries.
4. Whisk together apple cider and Splenda in medium saucepan.
5. Over medium heat bring mixture to a boil, stirring occasionally.
6. When boiling, add cranberries and apple pieces.
7. Return mixture to boiling over medium heat, then cover and cook 10 minutes or until cranberries have"popped" and compote is thickened.
8. Remove saucepan from heat.
9. Add cinnamon and partially thawed strawberries and stir until strawberries are thoroughly incorporated.
10. Serve warm or chilled.
11. Better second day after chilling in refrigerator.