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The ingredients needed to make Cranberry pecan compote:
- Provide 12 oz package fresh cranberries
- Take 1/4 cup applesauce
- You need 1/3 cup orange juice
- Take 1/4 cup honey
- Use 1/2 cup brown sugar
- Take 2 tbsp pure maple syrup
- Provide 1/4 cup chopped pecans
- Use 1/2 tsp ground cinnamon
- Take pinch orange peel
- Take pinch ground nutmeg
Steps to make Cranberry pecan compote:
- Put first five ingredients in large saucepan. Mix and boil covered for 8 minutes, or until cranberries pop open.
- Take off heat for two minutes, uncover and add rest of the ingredients. Simmer on low for five minutes, with cover slightly cocked to allow steam to escape, but keep the lava-like cranberry sauce inside.
- Remove from heat and either seal it in jars or refrigerate. Ready to use!
- How do you use it? Spread on toast; top your cheesecake; mix with whipped cream and top your apple pie or crisp; mix with cream cheese and dip fresh fruit; use as cake filling with whipped frosting; layer your yogurt and granola with it; or use it as a sauce for bread pudding. Or do like me and just lick it off whatever your using to serve it with.
- Be sure to make plenty. Cranberries disappear after February… than you have to wait for them all year!
The muffins are made with fresh cranberries. Chopped pecans or walnuts add texture. This extra delicious and supremely moist Cranberry Pecan Pumpkin Bread is bursting with fall flavors! So easy to make to and a guaranteed hit with friends and family this holiday season. Serve versatile, zingy Cranberry-Pecan Chutney with pâté as a toast topper and with turkey as a relish.
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