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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

ORANGE-CRANBERRY TOPPING

Makes 1 cup
This topping is excellent on hot biscuits or fresh bread. Refrigerated, it will keep for about one week.

2 medium pears or apples, peeled, cored, and sliced
1 1/2 cups fresh cranberries
1/2 cup orange juice
1 teaspoon orange zest
1/2 cup water
3/4 to 1 cup organic or raw sugar
1 to 2 tablespoons Brandy (optional)

In a medium saucepan combine pears or apples, cranberries, orange juice, zest, and water. Bring to a boil and simmer for about 5 minutes or until fruit is tender.
Purée in a blender until smooth. Return to pan and add sugar and brandy, if desired.
Cook on medium-low, stirring frequently, until very thick.
Once the "topping" begins to thicken, stir constantly so mixture doesn't burn. Cool before serving.


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