Spiced Fall Compote
|Cooking apples||4 Large|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cinnamon stick||1 , broken in 2-3 pieces|
|Oranges||3 Large, peeled and sectioned|
|Lemon||1 , rind grated|
|Red wine||1⁄4 Cup (4 tbs)|
|Grand marnier/Curacao / cointreau||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
Peel, core, and slice apples; reserve skins.
In small saucepan, combine skins and water; bring to a boil.
Reduce heat and cook over low heat about 10 minutes.
Meanwhile, in another saucepan, combine apples, sugar, cinnamon, butter, and salt.
Add liquid from skins; bring to a boil.
Reduce heat and cook, stirring occasionally, over low heat until apples are just barely tender (about 5-8 minutes); remove cinnamon.
Combine with remaining ingredients except walnuts in serving bowl; refrigerate until ready to serve.