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How to Make Green Caponata Pasta | Rachael Ray

Rach's cranberry-apple compote is a sweet and chunky topping, ideal for any holiday meal.

For a complete holiday feast, check out Rach's Hard Cider-Braised Pork Shoulder, Garlicky Mashed Potatoes & Parsnips, and Green Beans With Shallots.

From Rachael Ray In Season, Winter 2021.

Ingredients

  • 2 large sweet-tart apples, such as Honeycrisp, Braeburn or Northern Spy, peeled, cored, and cut into 1-inch pieces
  • 1 12-ounce bag whole cranberries (about 1½ cups)
  • 1 cup apple cider, apple juice or water
  • ¼ cup packed light- or dark-brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • Juice of ½ small lemon (about 1 tablespoon)

Yield

Serves: 6 to 8

Preparation

In a medium saucepan, bring all of the ingredients to a boil over medium-high heat. Reduce the heat to medium and cook, stirring often, until the sauce thickens and the apples are very tender, about 25 minutes.