This is a delightful and delicious change from the cranberry sauce that comes out of a can and looks like dog food waiting to be sliced. Some people may like that, but it is so hard for me to look at and enjoy the taste. So, I made a fresh change. It is sweet and tart at the same time, more of a compote, and it can be made a day or two beforehand so that you don’t have to worry about getting it ready between on the special day.

Ingredients:
One 12-ounce bag of fresh cranberries, cleaned
1 cup white sugar
¾ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon ground cloves
1 cup water
1 apple crisp apple, peeled, cored, and chopped
1 bosc pear, peeled, cored, and chopped
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon

Directions:
Cook the cranberries, sugars, spices, and 1 cup of water for 5 to 10 minutes on low or until the skins pop open.

Chop the apple and pear. Zest and juice the orange and lemon. Place all into a bowl together.

When the cranberries are soft and most have popped, add the apple, pear, zest, and juices and let cook on medium low for about 15 minutes. If you simmer too low, it will not set up.

Remove from heat, let cool, then chill for several hours or overnight. Serve cold.