Cranberry-Apple CompoteFrom INN AT PLAYA DEL REY
- 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.