Cranberry-Chipotle Compote

Recipe Ingredients

3 teaspoons	15ml	Granny Smith apples (medium)
3 teaspoons	15ml	Pears (medium)
1 tablespoon	15ml	Olive oil
1/3 cup	53g / 1.9oz	Raisins
1/2 cup	118ml	Grand Marnier, triple sec,
		Or other orange liqueur - divided
1 lb	454g / 16oz	Fresh cranberries - (1 1/3 bags)
1/2		Chipotle peppers in adobo sauce - (7 oz) - minced,
		Sauce included
		Zest of 1/2 orange - minced
		(colored portion of peel)
2 teaspoons	10ml	Ground cinnamon
1 cup	198g / 7oz	Granulated sugar
1/2 cup	118ml	Fresh orange juice
1/2 teaspoon	2.5ml	Ground nutmeg

Recipe Instructions

Peel, core and dice apples and pears.

Heat oil over medium heat. Add apples, pears and raisins. Saute 3 to 5 minutes or until soft. Add 1/4 cup liqueur; stir with a wooden spoon, scraping up any browned bits. Add cranberries, chipotles and some of the sauce, orange zest, cinnamon, sugar and orange juice. Stir and simmer 40 to 45 minutes or until mixture begins to thicken. Add nutmeg and remaining 1/4 cup liqueur; mix well.

Remove from heat, let cool and refrigerate until needed, or divide mixture among half-pint jars and refrigerate or can as desired. Serve at room temperature.

Yield: 1 quart; about 8 servings.

Source:
St. Louis Post-Dispatch - 11-23-1998

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