cake, dessert, preserves
November 25, 2013
4 cups peeled and diced ripe bartlett pears
2 cups fresh or frozen cranberries
2 cups fresh or frozen raspberries
2 1/2 cups sugar
2/3 cup orange juice
1 Tbsp finely grated orange zest
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 cup orange liqueur (optional)
1Bring all ingredients up to a simmer in a large, heavy- bottomed saucepot, stirring often. Simmer for about 15 minutes, until pears are tender and cranberries have popped. Pack into sterilized jars and seal, or store refrigerated for up to 4 weeks.
2Compote can also be frozen for up to 3 months.