Cranberries are a powerhouse fruit. Did you know that one serving is a good source of vitamin C, fiber and antioxidant polyphenols? Though cranberries are a Thanksgiving Day staple, there’s no reason you can’t eat this tasty fruit all year round.
Whip up a batch of this cranberry apple compote with orange and maple syrup. You can use it to top a yogurt parfait, pancakes or a hot biscuit. This versatile recipe also pairs beautifully later in the day as a side for roasted pork or meatloaf or on a toasted turkey and cheese sandwich.
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- 12 ounces fresh cranberries, rinsed and picked through
- 2 apples, peeled and diced
- 1/2 cup maple syrup (add a tablespoon more if you like it sweeter)
- Pinch of nutmeg and ginger
- 1/4 teaspoon cinnamon
- Pinch of salt and freshly cracked black pepper
- 2 oranges (one for zest and segments and one for juice)
- Combine cranberries, apples, maple syrup, orange juice, orange zest, nutmeg, ginger, cinnamon, salt and pepper in a large saucepan. Place over medium heat and bring to a simmer, stirring often.
- Cook 5-8 minutes or until the cranberries pop, apples are soft and mixture becomes thick,. Remove saucepan from heat.
- To supreme an orange, cut off the peel and the white part with a small paring knife. Cut between membranes of the segments to remove individual segments, until you’ve gone through the entire orange. Discard orange membrane and peel.
- Add orange segments into the compote and stir gently.
- Let the mixture cool. Or, if you’re serving over a stack of pancakes, serve hot with a slice of butter.