by Annie Schennum
With the fall comes orange leaves, colder air and baked apple dishes. Chef Annie Schennum has an Apple Cranberry Compote that seemingly captures fall on a plate.
1/4 cup water
1/8 - 1/4 cup sugar
1/4 teaspoon cinnamon
Handful dried cranberries
1. Peel and quarter apples, then slice in smaller pieces.
2. Add apples to pan, pour in enough water to just cover the base of the pan, then add in sugar, cinnamon, and cranberries.
3. Bring the pan to a medium heat to dissolve the sugar, stirring occasionally. Once the sugar is dissolved, cover the pan and lower the heat to simmer for 15 minutes or until apples are soft.
4. Serve them immediately or refrigerate for future use.
Recipe courtesy of Annie Schennum, 2012.