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Cranberry and apple compote

A recipe from


350g frozen cranberries
100g grated apple
45ml water
500g sugar
3 star anise
6 cloves

Wash, dry and sterilize 2 x honey jars.

Place the sugar on a baking sheet and warm gently for 5 – 10 minutes in the oven.

Place the cranberries, grated apple and water in a large pot. Boil until the juices begin to run, add the hot sugar and stir gently until all the sugar has dissolved. Increase the heat and boil until the compote reaches set point. This should take 5 minutes. Be sure to stir frequently to ensure the compote does not catch.

Test the compote for set point by putting a small amount on a cold saucer. Press with your finger to check if it wrinkles. Remove from the heat and skim off any scum. Pour into the sterilized jars. Cover with wax paper and store in a cool place.

Delicious with gammon, pâté and various other cold meats.