This is my favorite recipe, sweetened only with sugar free Maple syrup (Carys) or a little real Maple syrup. Most cranberry dishes have loads of white sugar. This recipe is just right, not too sweet, all good ingredients with fiber added by the apples with peel and walnuts. Sorry I dont have a calorie/carb breakdown per serving. Let me know if you come up with one.
If this is your first time cooking cranberries youll know theyre done when theyve popped. You need to stir the mixture often, enjoy the lively sound !
CRANBERRY APPLE Orange COMPOTE
HEALTH NOTE : If you have a fatigue problem, have someone help you and/or do your veggie & fruit chopping sitting down. Youll be glad you did !
6 ounces (1 cups) cranberries, washed
2 apples, diced (I use a crisp Apple like Honeycrisp, Cripps Pink, Pink Lady, Gala or Fuji).
cup orange juice +
1/2 tsp cardamom
1/2 tsp non-hot Curry blend
2-3 tablespoons Sugar Free maple syrup
OR real Maple Syrup
(I also add 1 small sauted onion)
(After compote is cool you can add Walnut pieces if you like your relish chunky)
1. If adding onion, saute chopped onion in a little canola or sunflower oil first. (Do not use Olive oil unless its the very light kind).
2. In a medium sauce pan on medium heat add cranberries, apples, orange juice, cinnamon, zest and orange sements (pith removed) from orange.
3. Bring to a boil, reduce heat stirring often and simmer for 10 minutes or until the cranberries have popped. Dont cook for too long or it gets mushy !
Mix in maple syrup to taste.
Place in refrigerator for at least 2 hours to cool and thicken.
This recipe can easily be doubled if serving a large crowd.