Prep 5 mins
Cook 30 mins
Wonderful on waffles, pancakes, and french toast, even ice cream. I serve it on Christmas morning; it can be made a day ahead. From the December 2001 issue of "Bon Appetit".
- 2 cups apple cider
- 6 tablespoons light corn syrup
- 2 tablespoons light brown sugar
- 8 tablespoons butter
- 3 golden delicious apples, cut into 1/2 inch pieces (peeling is optional)
- 2 cups fresh cranberries or 2 cups frozen cranberries
- 1⁄2 cup sugar, plus
- 1 tablespoon sugar
- Whisk cider, corn syrup, and brown sugar in heavy large saucepan.
- Boil over high heat until reduced to one cup, about 15 minutes.
- Add 4 tablespoons butter; whisk until melted; remove from heat.
- Melt remaining 4 tablespoons butter in another pan, heavy saucepan or skillet, over medium heat; add apple slices, and saute 2 minutes.
- Add cranberries and 1/2 cup sugar; stir until cranberries begin to pop, about 2 minutes.
- Stir in reduced cider mixture; boil until reduced to syrup consistency, about 6 minutes.
- Stir in remaining sugar, if desired.
- Can be made a day ahead; cover and refrigerate.
- Stir over medium heat until warmed through.
- Serve warm.
Hi Rochsan- I made your compote to go over some ice cream and it was so tangy and fresh tasting (I had the leftovers on healthy plain yogurt, too!). I cooked the mixture in my pressure cooker and it was done fast, too. Bon Appetit has the BEST holiday recipes. Thanks for posting.