You may also like
Categories:
shallot apple pear cranberries orange juice apple cider brown sugar mustard rosemary salt freshly ground black pepper cayenne pepper
Viewed: 56 - Published at: 9 years agoIngredients
- Compote:
- 1 shallot, chopped
- 1 Granny Smith apple, peeled and diced
- 1 Bosc pear, peeled and diced
- 1/2 cup dried cranberries
- 1/2 cup orange juice
- 1/2 cup apple cider
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh rosemary leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne pepper, about 1/8 teaspoon
Method
- After roasting a rack of pork, drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.
