Natural Healing Making a Fresh Start: Cranberry-Apple Compote

Makes 12 servings

This pleasantly sweet, slightly tart-tasting compote has been a holiday tradition in our house for years. It’s easy to assemble and tastes great spooned over turkey or served for dessert, garnished with chopped, toasted nuts. I prefer Granny Smith or Pink Lady apples for their high pectin content, which acts as a natural thickener. If you use another variety you may need to thicken the sauce with arrowroot.

• 1 cup unsulphured raisins (or part raisins and part chopped, pitted dates)
• 1/3 to 1/2 cup filtered water (or apple or orange juice)
• 5 large tart-sweet apples, cored, peeled if desired, and cut in 2-inch pieces
• 2 cups cranberries, fresh or frozen, rinsed and drained
• 1 tablespoon grated orange rind
• 2 tablespoons peeled, minced fresh gingerroot
• 1/2 teaspoon stevia extract powder or kiwi concentrate, or to taste, optional
• 1 tablespoon arrowroot powder dissolved in 3 tablespoons cold water, optional
• 3/4 cup chopped raw or lightly toasted walnuts, pecans, or almonds, optional

Layer the ingredients (except the arrowroot and nut topping) in a 3- to 4-quart pot. Cover, bring to a boil over medium-high heat, then reduce the heat and simmer until tender, about 20 to 30 minutes. Stir gently with a large spoon. Taste; add stevia or kiwi concentrate if a sweeter taste is desired. For a thicker consistency, add dissolved arrowroot to the pot, then simmer and stir to thicken. Serve warm or chilled. Garnish with nuts, if desired. Refrigerate and use within 5 days.

One 3/4-cup serving, without topping: 122 calories, 1 g protein, 29 g carbs, 6 g fiber, 12 mg calcium, 2 mg sodium

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