This is my favorite recipe, sweetened only with sugar free Maple syrup (Cary’s) or a little real Maple syrup. Most cranberry dishes have loads of white sugar. This recipe is just right, not too sweet, all good ingredients with fiber added by the apples with peel and walnuts. Sorry I don’t have a calorie/carb breakdown per serving. Let me know if you come up with one.
➡️ If this is your first time cooking cranberries you’ll know they’re done when they’ve popped. You need to stir the mixture often, enjoy the lively sound !
CRANBERRY APPLE Orange COMPOTE
HEALTH NOTE : If you have a fatigue problem, have someone help you and/or do your veggie & fruit chopping sitting down. You’ll be glad you did !
Serves: 6
INGREDIENTS
6 ounces (1½ cups) cranberries, washed
2 apples, diced (I use a crisp Apple like Honeycrisp, Cripps Pink, Pink Lady, Gala or Fuji).
¼ cup orange juice +
½ teaspoon cinnamon
1/2 tsp cardamom
1/2 tsp non-hot Curry blend
½ orange
2-3 tablespoons Sugar Free maple syrup
OR real Maple Syrup
(I also add 1 small saute’d onion)
(After compote is cool you can add Walnut pieces if you like your relish chunky)INSTRUCTIONS
1. If adding onion, saute’ chopped onion in a little canola or sunflower oil first. (Do not use Olive oil unless it’s the very light kind).
2. In a medium sauce pan on medium heat add cranberries, apples, orange juice, cinnamon, zest and orange sements (pith removed) from ½ orange.
3. Bring to a boil, reduce heat stirring often and simmer for 10 minutes or until the cranberries have popped. Don’t cook for too long or it gets mushy !
Mix in maple syrup to taste.
Place in refrigerator for at least 2 hours to cool and thicken.
NOTES
This recipe can easily be doubled if serving a large crowd.
Meg Davis Music and Arts 