Chai-Spiced Cranberry Apple Compote
This cranberry compote is fragrant with cardamom and ginger and gets a kick from freshly ground black pepper. A cup of chai tea jumpstarts the sauce with layers of flavor. If you avoid caffeine, substitute a caffeine-free tea such as ginger or green. Leftover cranberry sauce goes well with your favorite breakfast porridge, or spooned over whole-grain pancakes.
Servings |
cups
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Ingredients
- 1 cup water
- 1 chai tea bag
- 3 cups fresh cranberries
- 1 cups large tart apple such as a Granny Smith or Honeycrisp, ½-inch dice (about 1½| TK g)
- 2 tablespoons date syrup or honey
- ½ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- ¼ teaspoon reshly ground black pepper
- ¼ cup candied ginger finely diced + more to sprinkle on top.
Ingredients
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Instructions
- Bring the water to a boil in a medium saucepan, add the tea bag, and turn off the heat. Steep for 5 minutes and discard (or reuse) the tea bag. Add the cranberries, apple, date syrup, cardamom, salt, and freshly ground black pepper to the tea and bring to a boil. When the cranberries start to pop, reduce the heat to a gentle simmer. Cook, stirring often, until the sauce coats the back of a spoon, 15 to 20 minutes. Stir in the candied ginger and sprinkle a few teaspoons on top.
Recipe Notes
To Store: Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
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