Apple-Pear-Cranberry Compote

Photo by Michael Piazza / Styled by Catrine Kelty

Applesauces, jams and compotes were a staple of New England households in the late 18th century, all ideal mechanisms for storing fruits for the long winter season. Apples and pears have a natural amount of pectin, and when cooked in a syrup of apple juice and sugar, break down into a thick preserve perfect for spreading on breakfast breads. The dried cranberries, a staple of colonial households in Massachusetts, offset the sweetness of the other fruit, and deliver a beautiful dark pink hue.

Makes about 2½ cups / 1 pint

2 medium tart apples (about ½ pound), peeled and diced
1 medium pear, peeled and diced (about 1 cup)
½ cup dried cranberries
¾ cup apple juice, or water
½ cup granulated sugar, or more to taste
1 tablespoon lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
kosher salt

In a medium saucepan set over medium heat, combine the diced apples, pear and dried cranberries. Add the apple juice or water and stir, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook, stirring occasionally, until the fruit has softened and the cranberries have plumped up, 15–20 minutes.

Stir in the sugar, lemon juice, cinnamon, ginger and a small pinch of salt. Continue to simmer, stirring frequently, until the mixture thickens to a thick jam-like consistency, 20–30 minutes. Taste the jam and add more sugar or lemon juice as desired. (If you prefer a more applesauce-like result, use an immersion blender to purée the jam and loosen with water as needed.)

Spoon the finished jam into a sterilized glass jar, leaving about ½-inch of headspace at the top of the jar. Let the jam cool to room temperature before sealing the jar and storing in the refrigerator for up to 2–3 weeks. (If you want to store it longer, seal the jar in a boiling water bath for 5–10 minutes, then let it cool completely before storing in a cool, dark place for up to 3 months.)

This recipe appeared in the Spring 2025 issue as part of a larger story, “Breakfast Before the Battle.”