Cranberry pecan compote

• 12 oz package fresh cranberries
• 1/4 cup applesauce
• 1/3 cup orange juice
• 1/4 cup honey
• 1/2 cup brown sugar
• 2 tbsp pure maple syrup
• 1/4 cup chopped pecans
• 1/2 tsp ground cinnamon
• pinch orange peel
• pinch ground nutmeg

1. Put first five ingredients in large saucepan.
2. Mix and boil covered for 8 minutes, or until cranberries pop open.
3. Take off heat for two minutes, uncover and add rest of the ingredients.
4. Simmer on low for five minutes, with cover slightly cocked to allow steam to escape, but keep the lava-like cranberry sauce inside.
5. Remove from heat and either seal it in jars or refrigerate.
6. Ready to use!
7. How do you use it?
8. Spread on toast; top your cheesecake; mix with whipped cream and top your apple pie or crisp; mix with cream cheese and dip fresh fruit; use as cake filling with whipped frosting; layer your yogurt and granola with it; or use it as a sauce for bread pudding.
9. Or do like me and just lick it off whatever your using to serve it with.
10. Be sure to make plenty.
11. Cranberries disappear after February... than you have to wait for them all year!

fresh cranberries, applesauce, orange juice, honey, brown sugar, maple syrup, pecans, ground cinnamon, orange peel, ground nutmeg

Taken from cookpad.com/us/recipes/339288-cranberry-pecan-compote (may not work)