Cranberry and Tart Cherry Compote
This recipe is based on a recipe from Bon Appetit magazine’s 2008 Thanksgiving issue. It is delicious as a condiment for meat and savory dishes. It is also good spread on toast.
  1. Grate zest from lime; set aside. Cut off all peel and white pith from lime. Working over a bowl, cut between membranes to release lime segments.
  2. Bring apple juice to a boil in a large sauce pan. Add lime segments, cranberries, and next 3 ingredients; bring to a boil. Reduce heat to medium; simmer until mixture thickens, about 10 minutes. Remove from heat. Stir in lime peel and sea salt. Transfer to small bowl. Cover and chill at least 30 minutes. Discard cinnamon stick before serving.
Recipe Notes