 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This recipe is an accompaniment for Eggnog French Toast with Cranberry-Apple Compote. This colorful and festive compote is also nice on waffles and pancakes or even spooned over vanilla ice cream. Ingredients:
2 cups apple cider |
6 tablespoons light corn syrup |
2 tablespoons (packed) golden brown sugar |
8 tablespoons (1 stick) unsalted butter |
3 golden delicious apples, peeled, cored, cut into 1/2-inch pieces |
2 cups cranberries (fresh or frozen) |
1/2 cup plus 1 tablespoon (about) sugar |
Directions:
1. Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.
2. Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; sauté 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. 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.
|
|