Cranberry Apple Compote
Ingredients
2 cups apple cider
6 tablespoons light corn syrup
½ cup plus 2 tablespoons panela
(*- I'm a sugar snob. See below)
8 tablespoons (1 stick) unsalted butter
3 Granny Smith apples, peeled, cored, cut into 1/2-inch pieces
2 cups cranberries (fresh or frozen)
3 teaspoons ground cinnamon
3 teaspoons ground nutmeg
¾ teaspoon ground clove
¾ teaspoon ground allspice
*- Panela is an unrefined sugar you can usually find in Caribbean or Latin American markets. It's generally sold in 'cones', but you can get it ground as well (sometimes sold as 'evaporated cane juice'). If you can't find it, turbinado or Demerara works almost as well. It's different than 'brown' sugar in that, in brown sugar, the molasses is refined out then added back in - in the raw sugars, it's never removed in the first place. If you can't find any of these, 1/2 cup of white + 2 tbsp of dark brown will work, but the syrup won't be as rich or flavorful.
I also tend to grind the whole spices rather than buy pre-ground. They pack more of a punch and last longer on the shelf.
Preparation
Whisk apple cider, corn syrup, cinnamon, nutmeg, clove, allspice and 2 tablespoons (brown, if you're using it) sugar in heavy large saucepan. (I use a cast iron Dutch oven)
Boil over high heat until reduced to 1 cup, about 15 minutes.
Add butter; whisk until melted.
Add apple pieces to the reduced syrup, cook for 2-3 min.
Add cranberries and ½ cup (white) sugar. Stir until cranberries begin to pop, about 2 minutes.
Boil until reduced to syrup consistency, about 6 minutes.
Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)
Transfer compote to bowl and serve warm.