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Cranberry-Apple Compote



  • 2 cups Apple Cider
  • 6 Tbsp Light Corn Syrup
  • 2 Tbsp Packed Light Brown Sugar
  • 1 Stick Unsalted Butter
  • 3 Granny Smith Apples, peeled, cored and cut into ½" pieces
  • 2 cups Cranberries (fresh or frozen)
  • ½ cup plus 1 Tbsp Sugar


Whisk apple cider, corn syrup and brown sugar in heavy bottomed saucepan.  Boil over high heat until reduced to 1 cup, about 15 minutes.  Add 4 Tbsp butter, whisk until melted. Remove from heat.

Melt remaining 4 Tbsp butter in a heavy large skillet over medium heat.  Add apples and sauté for 2 minutes.  Add cranberries and ½ cup sugar.   Stir until cranberries begin to pop.  Stir in reduced cider mixture.  Bring to a boil until mixture thickens, about 6 minutes.  Stir in remaining sugar and remove from heat.  Transfer compote to a bowl and serve warm.