My grandmother always made a special side dish for the family gatherings on the high holidays. If you serve it in a fancy dish and call it by a fancy pants name, all the better. 

If it’s easy to prepare, you get bonus points. What makes this little “compote” special is the whole cinnamon stick and shaving the nutmeg spice over the simmering berries. As the sugars cook down the fruits, the juices thicken up nicely over a lower heat. 

A few attentive stirs of the red pot while you chop an apple and the nuts lets you do your work, or you can assign this to an assistant. Then you toast the nuts in a heavy pan, like an iron skillet. 

This makes a great side dish for Turkey, Pork, Chicken, or any festive occasion! It will keep for a week in the icebox. 

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 12


340 grams Cranberries

 (1 whole package, rinsed, halved) 

24 tsp Splenda No Calorie Sweetener (1/2 cup)

24 tsp Sugar – C&H Pure Cane Granulated White Sugar (1/2 cup)

1 serving Cinnamon stick (by WOMACKFAM5) 

.125 tsp Ginger, ground 

.25 tsp Nutmeg, ground 

1 serving Apple, Gala (medium) (cored & chopped)

2 oz Walnuts (toasted, chopped)

.5 oz Alcohol, Wine Red (Merlot or Cabernet Sauvignon) (2 Tbs) (optional)

Wash & clean cranberries. Put 1/2 of berries into pan with 1/2 cup each of the following: 

Splenda, sugar, water. (Using raw sugar will give the compote a richer taste). 

Put cinnamon stick in pot, along with 1/8 tsp ginger & 1/4 tsp nutmeg. Bring to boil, reduce heat, stir, until berries pop. 

Clean & core apple. Chop, leave on skins. Begin to toast walnuts in heavy pan, stirring often over medium heat. Toss walnuts, apples, and rest of cranberries into pan. Add 2 Tbs of red wine (dry). Continue to stir until the mix cooks down. Taste. 

Remove cinnamon stick. Place into airtight container. Store in icebox. It should keep for a week. 

Tips: Very fresh. Use raw sugar & Splenda mix for best results.


Medium heat in a sauce pan. 

Walnuts cook in a heavy pan. 

Can add orange zest to the mix for a variation. 

Serving Size: 12 servings of 1/4 cup each (16 g carb) or 24 servings of 2 Tbs each.

Number of Servings: 12


About artandicon

Artist, head cook at Cornie's Kitchen, explorer of both the inner and outer worlds, and tree hugger. My paintings are at ARTANDICON: art at the crossroads of life & faith. Every rock, tree, stream & cloud shouts out with the joy of God! I also write a sci-fi spiritual journey blog about Miriam, a time traveling priestess from the planet Didumos, who visits earth when she has an epileptic seizure, and shares my life. Obviously, my own mind was time traveling when I set up my journey blog!
This entry was posted in christmas, deserts, family, Food, Generations, Health, menu, Recipe, Southern Culture, splenda, thanksgiving, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

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