Happy Thanksgiving, everyone!
I hope your day is filled with blessings, good company, and delicious food.
Here's a little recipe that will fill you with a warm feeling.
Cranberry and pear compote
Adapted from Rosemarried
Makes about 3 cups
12 oz fresh or frozen cranberries (thawed if frozen)
¼ cup water
⅓- ½ cup brown sugar
1 ripe pear, peeled, cored, and diced
2 sticks whole cinnamon
Zest of one orange
½ tsp ground nutmeg
5 whole cloves
Place the cranberries, along with the water and brown sugar in a medium saucepan over medium heat, stirring occasionally. As the mixture heats up, the cranberries will pop and thicken the sauce. You can help speed the process up a little by crushing the cranberries against the sides of the pan. Cook about 5-10 minutes, until the cranberries have broken down and the mixture has thickened slightly.
Add the diced pear, cinnamon sticks, orange zest, nutmeg, and whole cloves. Reduce heat slightly and allow mixture to simmer gently for about 5 more minutes, or until the pears have broken down some and it has reached desired consistency. Taste and mix in more sugar if necessary (cranberries are pretty tart/ bitter, I ended up mixing in some more sugar at the end). Remove cloves and cinnamon sticks before serving.