Small Batch Pear Cranberry Compote

Small Batch Pear Cranberry Compote takes roughly 20 minutes from beginning to end. This recipe serves 2 and costs $4.08 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 901 calories, 4g of protein, and 1g of fat per serving. This recipe from Simple Bites requires cinnamon, cranberries, nutmeg, and sugar. 394 people found this recipe to be flavorful and satisfying. It works well as a pretty expensive side dish. With a spoonacular score of 85%, this dish is tremendous. Try Crisp cranberry oatmeal cookies (small batch), Pear-Cranberry Compote, and Cranberry-Pear Compote Shortcake for similar recipes.

Servings: 2

Preparation duration: 20 minutes

 

Ingredients:

1 teaspoon cinnamon

1 pint cranberries (approximately 8 ounces)

1/4 teaspoon freshly grated nutmeg

1/4 cup orange juice

3 pounds thin-skinned pears

1 cup sugar

Equipment:

pot

potato masher

kitchen towels

funnel

Cooking instruction summary:

Chop pears into small pieces. Place in a heavy-bottomed, non-reactive pot. Add cranberries and orange juice.Put a lid on the pot and place it over low heat. Cook until the pears are very, very soft and the cranberries have popped, about 1 hour.When the pears are soft, use a potato masher to break the fruit. Add the sugar, cinnamon and nutmeg and stir to combine.Raise temperature to medium-high heat and simmer, stirring constantly for 5-7 minutes, to help evaporate the liquid in the compote. When it has darkened in color and no longer looks watery, it is done.Funnel compote into prepared pint jars and process in a boiling water for 20 minutes. Be sure to read our post on Canning Basics if you have any questions.When time is up, place jars on a folded kitchen towel to cool. Once jars are cool, check seals and store in a cool, dark place.

 

Step by step:


1. Chop pears into small pieces.

2. Place in a heavy-bottomed, non-reactive pot.

3. Add cranberries and orange juice.Put a lid on the pot and place it over low heat. Cook until the pears are very, very soft and the cranberries have popped, about 1 hour.When the pears are soft, use a potato masher to break the fruit.

4. Add the sugar, cinnamon and nutmeg and stir to combine.Raise temperature to medium-high heat and simmer, stirring constantly for 5-7 minutes, to help evaporate the liquid in the compote. When it has darkened in color and no longer looks watery, it is done.Funnel compote into prepared pint jars and process in a boiling water for 20 minutes. Be sure to read our post on Canning Basics if you have any questions.When time is up, place jars on a folded kitchen towel to cool. Once jars are cool, check seals and store in a cool, dark place.


Nutrition Information:

Quickview
901k Calories
3g Protein
1g Total Fat
236g Carbs
21% Health Score
Limit These
Calories
901k
45%

Fat
1g
2%

  Saturated Fat
0.25g
2%

Carbohydrates
236g
79%

  Sugar
178g
198%

Cholesterol
0.0mg
0%

Sodium
12mg
1%

Get Enough Of These
Protein
3g
7%

Fiber
32g
130%

Vitamin C
76mg
92%

Manganese
1mg
68%

Vitamin K
42µg
40%

Copper
0.73mg
36%

Potassium
1059mg
30%

Vitamin E
3mg
25%

Vitamin B6
0.35mg
17%

Magnesium
66mg
17%

Vitamin B2
0.25mg
15%

Folate
59µg
15%

Phosphorus
118mg
12%

Iron
2mg
11%

Vitamin B5
1mg
11%

Calcium
95mg
10%

Vitamin B1
0.14mg
9%

Vitamin A
377IU
8%

Vitamin B3
1mg
7%

Zinc
0.97mg
6%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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