Cranberry-Chipotle Compote
Source of Recipe
Polly Mellinger
List of Ingredients
3 md Granny Smith apples
3 md Pears
1 tb Olive oil
1/3 c Raisins
1/2 c Grand Marnier or triple sec or other orange liqueur, divided
1 lb Fresh cranberries
Canned chipotle peppers in adobo sauce about half a 7-oz can, minced with sauce
1/2 Orange Zest
2 ts Ground cinnamon
1 c Granulated sugar
1/2 c Fresh orange juice
1/2 ts Ground nutmeg Recipe
Peel, core and dice apples and pears. Heat oil over medium heat. Add apples, pears and raisins. Saute 3 to 5 minutes or until soft. Add 1/4 cup liqueur; stir with a wooden spoon, scraping up any browned bits. Add cranberries, chipotles and some of the sauce, orange zest, cinnamon, sugar and orange juice. Stir and simmer 40 to 45 minutes or until mixture begins to thicken. Add nutmeg and remaining 1/4 cup liqueur; mix well. Remove from heat, let cool and refrigerate until needed, or divide mixture among half-pint jars and refrigerate or can as desired. Serve at room temperature.
Yield: 1 quart; about 8 servings. [280 cals, 2g fat]
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