Cranberries are available for a few short weeks before Christmas; their mouth-puckering acidity perfectly complements the rich fare of the season. I’ve made this compote for a number of years now and love the balance between sweet pears and tart berries. A delightful all-rounder, this compote sits comfortably with roast turkey, goose or chicken, and is also good with soft creamy cheese on savoury cheese scones. You can combine it with Stilton and walnuts to fill filo parcels, which make excellent canapés.
Make this fruity cranberry and pear compote – perfect with roast turkey, goose or chicken or cheese from expert preserver Pam Corbin, aka Pam the Jam.
- Fresh cranberries 250g
- Water 200ml
- Cooking apples 350g, peeled, cored and roughly chopped
- Conference pears 350g, slightly underripe
- Granulated sugar 50-100g
- Port 50ml, optional