Instructions: Whisk apple cider, corn syrup, and brown sugar in heavy large saucepan. Boil over high heat until reduced to 1 cup, about 15 minutes. Add 4 tablespoons butter; whisk until melted. Remove from heat.

Melt remaining 4 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; saute 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduced to syrup consistency, about 6 minutes. Stir in more sugar, if desired. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.) Transfer compote to bowl and serve warm.

This recipe yields about 6 cups.

Comments: This colorful and festive compote is also nice on waffles and pancakes - or even spooned over vanilla ice cream.

This recipe is an accompaniment for "Eggnog French Toast with Cranberry-Apple Compote" (see recipe).

Yield: 6 cups

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