Apple-Cranberry Compote


We topped our pumpkin french toast last week with this compote.  I found a recipe for cranberry-apple chutney in the October & November 2010 issue of Taste of Home magazine and tweaked it to make it my own.  The original recipe was more of a savory one, including vinegar and onions.  I omitted those and made it a sweet topping that was perfect for french toast, or even over ice cream.  We used what was left over as a spread on turkey and brie sandwiches the next day for lunch.  Yum!

1 1/4 cups Sugar
1/2 cup Water
1 (12 ounce) package Frozen Cranberries
2 large Apples, peeled and finely chopped
1/2 cup Brown Sugar
1 teaspoon Cinnamon
1/8 teaspoon Allspice
1/8 teaspoon Ground Cloves

In a large saucepan over medium heat, bring the sugar and water to a boil.  Reduce the heat and simmer, uncovered, for about 3 minutes.  Carefully stir in the cranberries, apples, brown sugar, cinnamon, allspice, and cloves.  Return to a boil.  Reduce heat and simmer, uncovered, for 20-25 minutes, or until the desired thickness has been achieved.  Serve warm or cold.