To a small saucepan, add cranberries, maple syrup and 1 cup water. Simmer for 25 minutes or until a sauce-like consistency has been reached.
Transfer to a 12-oz glass jar. Compote will keep in the refrigerator for 3 to 5 days, or in the freezer for up to 1 month. (NOTE: To preserve compote without the need for refrigeration, follow proper canning procedures.)
Customize these whole-grain muffins by using your choice of cranberry sauce, but we love the kick from our Grapefruit & Cranberry Sauce on page 55. You’ll want to make a double batch of cranberry sauce this year to make certain you have extra for these treats!
If you’ve never made homemade cranberry sauce, you’re in for a treat – it’s amazingly easy. While many versions are enhanced with orange, switching the citrus to grapefruit keeps this one familiar yet refreshing.