Apple and Cranberry Compote
⏳ Time
1 hour
🥕 Ingredients
4
🍽️ Servings
12
Description
Just using apples makes the compote uninteresting — clear and pale, like bottle glass. But once you add a handful of cranberries, the apples soak up their juice and turn pink, plus the cranberries give the compote a pleasant tartness and astringency. The amount of water in the recipe is calculated for a compote concentrate that you will later need to dilute with water. If you are making the compote to drink immediately, simply add twice the amount of liquid and let the finished compote steep for at least a day.
Ingredients
- Cranberry - 5.3 oz
- "Ranette apples" - 24.7 oz
- Sugar - 10.6 oz
- Water - 78 fl oz
Step by Step guide
Step 1
Wash the apples and trim the stems halfway. Sort the cranberries, discarding any damaged or bruised berries. Rinse the berries, drain them in a colander, and let them dry.
Step 2
Prick the apples in several places with a toothpick.
Step 3
Bring water to a boil.
Step 4
Place the apples and berries into sterilized jars.
Step 5
Pour boiling water over it.
Step 6
Cover the jars with sterilized lids (do not screw them on!) and let them sit for 15 minutes.
Step 7
Pour the water from the cans back into the pot.
Step 8
Add sugar to the water, bring it to a boil, and let it simmer for 2 minutes.
Step 9
Fill the jars with apples and cranberries with syrup all the way to the top. Seal with lids.
Step 10
Turn the jars upside down and wrap them in something warm. Once the jars have cooled, turn them back upright with the lids facing up and store them.
Step 11
Serve chilled.
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