Cran-Apple & Tea Medley
Juicy cranberries, succulent apples, and a hint of hibiscus make this cranberry apple tea compote a great alternative to your typical cranberry sauce side. Flavors are intensified with hints of cinnamon, floral notes, and crisp fruit flavors.
2 tsp. Baker's Spice Blend
2 large apples
12 oz. pkg cranberries, thawed (or 3 cups fresh)
¾ cup apple cider
½ cup maple syrup
¼ cup cane sugar
½ Tbsp. grated orange zest
1 tsp. cornstarch (optional)
PEEL, core, and dice apples. Rinse cranberries.
COMBINE all ingredients with the exception of the apples and cornstarch in a large, nonreactive saucepan. Cover and cook on medium-low heat for 5 mins.
ADD apples and cook an additional 10-12 mins. or until apples are soft.
*If a thicker compote is desired, remove about ¼ of the liquid and place in a small glass bowl. Whisk cornstarch into the mixture. Then, pour the cornstarch mixture into the remaining compote in the saucepan, while stirring vigorously. Remove from heat. Serve warm, or chilled if desired.
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DIMENSIONS: 3” x 3” x 2”
CAPACITY: 4 oz
MAINTENANCE: Rinse with water and hand dry.
COLOR/MATERIAL: Red/Cast Iron
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