STAY CONNECTED BETWEEN ISSUES – BRING RECIPES AND LOCAL FOOD STORIES STRAIGHT TO YOUR INBOX – JOIN FOR FREE
Mulled Cranberry Apple Compote
[receipe_singel_video_post]
Ingredients
Makes 1 Quart
FOR THE FOR MULLING SPICES
- 2 cinnamon sticks
- 2 star anise
- 6 whole cloves
- 3 whole allspice
- Peel of ½ orange
- Peel of ½ lemon
FOR THE FOR COMPOTE
- 12 ounces of cranberries
- 3 tart apples peeled, cored and diced (Granny Smith or Empire)
- 2 ½ cups sugar
- 2 tablespoons lemon juice
- ½ cup water
- Pinch of salt
Instructions
- Place all the mulling spices in cheesecloth to create a sachet. Add the sachet and all ingredients to a heavy-bottomed, nonreactive pot and bring to a boil. Then, simmer over low heat until most of the cranberries have burst and the apples have cooked through, about ½ hour. Remove the pot from the heat and keep mulling spices in the compote until cool. Take the sachet of mulling spices out before serving.
Brandon Hernandez
Brandon Hernández is an award-winning San Diego-based beer journalist. He has covered the brewing industry for 16 years, contributing thousands of articles to newspapers, magazines, and online outlets, and spent nearly a decade working for craft breweries. He is the founder and executive editor for San Diego Beer News, an on-air correspondent for FOX 5 San Diego, beer-industry contributor for The San Diego Union-Tribune, and food & beverage editor for luxury publication Ranch & Coast Magazine. Follow him on Instagram, Twitter, and Facebook.
