Cranberry, Pear & Maple Compote | Omega

This compote is breakfast to dinner versatile. You can use it on top of oatmeal, pancakes, or french toast. It's also great in place of cranberry sauce at holiday meals. You can even serve it with panna cotta for dessert.

Makes about 1 pint

1 tablespoon canola oil
3/4 cup red onion, diced
1 orange, zest grated and reserved, juice strained and reserved
5 sprigs thyme
pinch of salt
2 pears, peeled and diced (about one and one-half cups)
2 tablespoons sherry vinegar
1/2 cup maple syrup
1/2 cup fresh or frozen cranberries

Heat a two-quart saucepan over medium heat. Add the canola oil and the onions, orange zest, and thyme. Add a generous pinch of salt and reduce the heat to low. Cook, covered, until the onions begin to lose their crunch. Add the pears, orange juice, sherry vinegar, maple syrup, and cranberries. Cook until the pears are tender and the cranberries have burst. If there is a lot of liquid left at this point, drain the compote a bit and continue to cook for a few more minutes. If there is not much liquid left, remove the pan from the heat, transfer the compote to another container, and chill.


© 2017 Omega Institute for Holistic Studies

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