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Ingredients for 4 cups

1 cup granulated sugar

1 cup cool water

12 ounce bag fresh cranberries

2 pears, peeled, quartered, cored and chopped

1 Granny Smith apple, peeled, quartered, cored and chopped

1 cinnamon stick

1 cup currants


Bring water to a simmer with sugar in a heavy saucepan stirring occasionally.

Rinse and pick over the cranberries removing bruised ones.  Add the berries to the sugar syrup and cover the pan. Cook over medium heat until you can hear the berries begin to pop.  Uncover and add the pear and apple pieces along with the cinnamon stick.

Return the mixture to a simmer and cook slowly for 15 minutes until the fruit is tender and the mixture has thickened.  Off the heat stir in the currants.

Pour into preserving jars and seal as directed in the Meyer Lemon Marmalade blog.

Serve this compote throughout the holiday season as a sauce and condiment.  Keep in the refrigerator.