*Cranberry Fruit Compote  

12 to 14 Small Apples & Pears (I used organic gala & organic red Anjou pears) 

17.5 Ounce Jar Og Apricot Preserves (TJs) 

17.5 Ounces Rose Wine 

8 Ounces Sweet Vermouth 

24 Ounces Fresh Cranberries 

Partially (or fully) peel the fruit.  I like partial peel for artful presentation & texture.  Place all into a wide covered pot.  I add the peels to the pan for more flavor (optional).  Add the entire jar of preserves.  Use the empty jar to measure the rose wine and vermouth.  Stir slightly to break up the preserves.  Cover and set to med low.  Bring to a simmer & use a wide wooden spoon or spatula to stir gently to mix the poaching liquid.  Baste the fruit.  Cover and reduce heat to low.  Simmer gently for 15 mins.  Baste again and cool in the covered pot.  Remove the fruit and set aside.  Strain out most of the peels, some bits add flavor and texture.  Bring to a rapid boil on high heat.  Add the cranberries, cover and boil 8 mins.  Remove cover and stir, boil for 2 mins more.  Cool.  Slice apples and pears into wedges and remove core and seeds.  Combine all and chill.  This deliciousness lasts well in the fridge due to the natural preserve properties of cranberries and has countless uses – think waffles, pancakes, cakes, muffins, scones, ice cream and MORE! 

**Pomegranate Honey Glaze 

In a small jar add 3 parts honey to 1 part pomegranate juice.  Cover and let sit at room temp for an hour or so to meld.  Shake well.  So pretty and flavorful.  Serve chilled.  VARIATION:  Combine 2 parts pomegranate molasses w/ 1 part honey for a sweet accompaniment to savory dishes like grilled meats & lamb!