Cranberry-Fruit Compote
Ingredients
-1 bag of cranberries
-1 granny smith apple, chopped fine -1 can of pineapple tidbits (fresh chopped fine is better), including juice
-1 can mandarin orange segments (or 1 fresh, peeled, segmented, and seeded mandarin orange or satsuma)
-Splash of vanilla extract
-Fruit juice. Any variety that you like with cranberry is fine (e.g. apple, peach, pineapple), just make sure it’s 100% juice.
-OPTIONAL: Dehydrated dragonfruit, fresh pomegranate seeds, harder varieties of pears.
Note: No additional sugar is required for this recipe, as the juice adds not only liquid but flavour and sweetness as well.
Directions
Wash all of the fresh fruit, and pick out any stems/leaves/bad looking units from the berries.
Get everything else ready, and chop the apple last to avoid browning. Peeling the apple is optional.
Dump all of the fruit and the pineapple juice leftovers into a non-stick saucepan. Add enough to let you see the liquid but not to cover everything – the cranberries will add plenty of liquid as well.
Cook on medium heat, stirring occasionally, until the berries start to pop and the apples and pineapple are bright red. If done correctly, all of the fruits will still maintain their textures and shapes at this point. Should you want a smoother option, puree with a stick blender until the consistency is even.
At this point, turn the heat OFF and move the pan to a cold burner. The sugars will start to congeal as the mixture cools, forming a lovely syrup.
This dish can be served warm, but is best served after a night in the fridge, when the flavours have had some extra time to meld. Serve as a side, fruit course, or by itself.
