Special Holiday Recipe: Cranberry Apple Fennel Compote

Tart cranberries, sweet apples and fennel, spicy cinnamon and nutmeg--all of the flavors meld together for a delightful dish just in time for the holiday season. I use something new in this recipe: Meyer lemons, which are a sweeter version of the regular lemon. A little vinegar balances out the sweetness of the sugar, and the bourbon adds a subtle bit of pizazz.

Note: I like a tarter compote, but if you like sweeter flavors feel free to add more sugar.

Cranberry Apple Fennel Compote

Ingredients:

3 apples, peeled and chopped
1 fennel bulb, chopped (white part only)
18 oz fresh cranberries
1 cup white sugar
1/2 cup water
zest of 2 meyer lemons
juice of 2 meyer lemons
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp apple cider vinegar
1 tsp bourbon

Directions:

1. Place all ingredients in a deep saucepan or small stock pot. Bring to a boil, then simmer 20-25 minutes until apple and fennel are soft and cranberries have "popped."

Serving ideas: Serve over turkey or chicken, or spoon over vanilla ice cream and top with toasted almonds.

The cost:
apples: 1.49
fennel: 2.39
cranberries: 3.98
lemons: 2.69

Grand total: $10.55; serves 8-12 depending on how you use it