Compotes are little side dishes that add tremendous flavor to ordinary dinners. This recipe, fragrant with orange zest and cinnamon, is terrific served alongside the cranberry sauce at the Thanksgiving table. But don’t save it for Thanksgiving. Use it as a relish or as a topping on grilled chicken breasts, roasted game hens, or pan-fried pork chops.
MAKES: ABOUT 3 Cups
INGREDIENTS:
- 1 cup dried apples, coarsely chopped
- 2 medium Granny Smith apples, peeled, cored, and finely chopped
- 1 cup finely chopped sweet onion, such as Vidalia
- 1 cup apple cider
- 2 cinnamon sticks, broken into 1-inch pieces
- 4 whole cloves
- 1 large navel orange, quartered
INSTRUCTIONS:
- In the pressure cooker, combine the apples, onion, cider, cinnamon sticks, and cloves, stirring to combine. Squeeze the orange quarters over the pot and toss them in.
- Lock the lid in place and cook at high pressure for 3 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the orange quarters, cloves, and cinnamon sticks and allow them to cool completely.
- Store in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 2 months.
