Today’s recipe originally published in September 2015. Although it was planned around fall weather and apple picking, you definitely can make this with store bought apples. Served warm, it is a perfect winter side dish.
Saturday, September 26th is Johnny Appleseed Day. While that may not be a reason to gather the family for a dinner or decorate your living room with apples, it is a fun day to cook a snack for, especially if you have younger children. When my kids were preschool aged, it would’ve been a good reason to do some cooking or baking. It’s never too soon to get them in the kitchen.
This recipe could be a half-day adventure, if you desire and live in the right location. Take a drive to your local orchard, pick some apples, come home and make the recipe. While it cooks and cools, read a Johnny Appleseed book or find a craft on Holidays Helper.
For those of us with kids in the teenage years, there may not be any crafting or book reading, but you should ask them to go apple picking. You may be pleasantly surprised to discover that they still enjoy this pastime. And of course, they’ll be glad to enjoy the treats that are created after!
I’ve used this compote in a few different ways: as a topping for crostini and goat cheese, on its own with crackers, and as a sauce for chicken. Feel free to share your uses in the comments.
- 4 apples, peeled & cored
- 2 Tb. lemon juice
- 1 Tb. brandy*
- 3/8 cup brown sugar
- 1/2 tsp. cinnamon
- 1/4 cup dried cranberries
- Chop apples into small bite-sized pieces.
- Combine apples, lemon juice, brandy, sugar, and cinnamon in a medium-sized pot over medium-high heat.
- Bring to a boil, then turn to low and cover.
- Simmer for 10 minutes, stirring occasionally.
- Add cranberries, cover, and cook for another 5 minutes.
- Remove from heat, uncover, and allow to cool slightly.
- Serve or transfer to a storage container and refrigerate.
- Brandy is optional.
- Can be served warm or cold.