Fruit Compote

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.




Leftovers mixed with steel-cut oatmeal





  • 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


  1. Combine all ingredients except the lemon juice in a large saucepan or small stock pot over medium heat.
  2. Bring mixture to a boil
  3. Cover pot and reduce heat to low. Simmer about 15 minutes, or until the fruits are soft.
  4. 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.
  5. Serve warm.

2 thoughts on “Fruit Compote

  1. Pingback: Thanksgiving Dishes | The Reluctant Hippie

  2. Pingback: Thanksgiving Leftovers | The Reluctant Hippie

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