I made this as a side dish for Thanksgiving, and we loved it so much that we made it again a few days later. It’s great hot, cold, by itself, on oatmeal and on ice cream. This batch makes enough to serve for parties (about 16 servings), though I make the big batch even when it’s just us because we use it for days afterwards. I leave the skin on the fruits because it’s easier, but you can always peel them if you prefer.
- 2 fuji apples, cored and coarsely chopped
- 2 granny smith apples, coarsely chopped
- 2 bartlett pears, chopped
- 2 bosc pears, chopped
- 1 cup fresh cranberries, rinsed
- 1.5 cups apple cider
- 2 Tablespoons brown sugar
- 1.5 teaspoons cinnamon
- 1/4 tsp. salt
- 1/4 tsp. nutmeg
- 1/8 tsp. ground cloves
- 1/8 tsp. powdered ginger
- Juice from 1/2 lemon
- Combine all ingredients except the lemon juice in a large saucepan or small stock pot over medium heat.
- Bring mixture to a boil
- Cover pot and reduce heat to low. Simmer about 15 minutes, or until the fruits are soft.
- Remove from heat, add lemon juice. Taste and adjust seasoning – this recipe sometimes needs a little extra sugar, depending on how tart the granny smiths and cranberries are.
- Serve warm.