Cranberry and apple compote is a delicious way to add some tart flavours to any dish. Apple is much sweeter than tart cranberry, so the two create a wonderful balance when blended. Add this delicious sauce to cakes, yoghurt or fruit.
Cranberry and apple compote
- 350g frozen cranberries
- 200g (1 cup) sugar
- 150g Granny Smith apples, peeled and grated
- 10 cloves
- 250ml (1 cup) water
- 6g gelatine or 10 gelatine leaves
Place all of the ingredients in a pot and simmer for 10 minutes.
Place the gelatine leaves in cold water to soften, remove from the water and add to the compote.
Simmer for a further 2 minutes, remove from heat and pour into sterilised jars. Refrigerate to set.