Cranberry-Chipotle Compote
Author: St. Louis Post-Dispatch
  • 3 medium Granny Smith apples
  • 3 medium pears
  • 1 Tablespoon olive oil
  • 1/3 Cup raisins
  • 1/2 Cup Grand Marnier, Triple Sec, or other orange liqueur; divided
  • 1 pound fresh cranberries (1 1/3 bags)
  • 1/2 can chipotle peppers in Adobo sauce - minced, sauce included
  • zest of 1/2 orange; minced (colored portion of peel)
  • 2 teaspoons ground cinnamon
  • 1 Cup granulated sugar
  • 1/2 Cup fresh orange juice
  • 1/2 teaspoon ground nutmeg
  1. Peel, core and dice apples and pears.
  2. Heat oil over medium heat. Add apples, pears and raisins. Saute 3 to 5 minutes or until soft. Add 1/4 Cup liqueur; stir with a wooden spoon, scraping up any browned bits. Add cranberries, chipotles and some of the sauce, orange zest, cinnamon, sugar and orange juice. Stir and simmer 40 to 45 minutes or until mixture begins to thicken. Add nutmeg and remaining 1/4 Cup liqueur; mix well.
  3. Remove from heat, let cool and refrigerate until needed, or divide mixture among half-pint jars and refrigerate or can as desired. Serve at room temperature.
Yields 1 quart; about 8 servings.

How hot and spicy you like your food should determine the amount of chipotles and sauce you use.
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