Pear Cranberry Compote
If you're planning your Thanksgiving menu already, this pear cranberry compote would complement the turkey quite nicely. Just skip the canning process and store jars in the refrigerator for up to ten days.
Servings 2 pints
- 3 pounds pears thin-skinned
- 1 pint cranberries approximately 8 ounces
- 1/4 cup orange juice
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg freshly grated
Chop pears into small pieces. Place in a heavy-bottomed, non-reactive pot. Add cranberries and orange juice.
Put a lid on the pot and place it over low heat. Cook until the pears are very, very soft and the cranberries have popped, about 1 hour.
When the pears are soft, use a potato masher to break the fruit. Add the sugar, cinnamon and nutmeg and stir to combine.
Raise temperature to medium-high heat and simmer, stirring constantly for 5-7 minutes, to help evaporate the liquid in the compote. When it has darkened in color and no longer looks watery, it is done.
Funnel compote into prepared pint jars and process in a boiling water for 20 minutes. Be sure to read our post on Canning Basics if you have any questions.
When time is up, place jars on a folded kitchen towel to cool. Once jars are cool, check seals and store in a cool, dark place.
Calories: 901kcal | Carbohydrates: 237g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 1052mg | Fiber: 33g | Sugar: 178g | Vitamin A: 375IU | Vitamin C: 76.2mg | Calcium: 90mg | Iron: 1.8mg