Cranberry Pear Compote with Meyer Lemon & Lavender

I was having a discussion with my mom the other day about what dishes I really looked forward to enjoying on Thanksgiving when I was a kid. They were the dishes that unless they were present my Thanksgiving meal would not be complete. As I rattled off the three different dishes, I realized they were variations of the three Thanksgiving posts I shot for the blog this year. Kind of funny, huh? In case you’re curious, this was kid Courtney’s must-have list: cranberry sauce, roasted sweet potatoes, & pumpkin pie. And what did I plan for the blog without even thinking once about this list? Sweet potato & sage corn muffins, this cranberry pear compote, and a gingersnap pumpkin pie I’ll be posting over the weekend. I guess I still have similar cravings in my ripe old adult age, but with a more refined palate 🙂

For this version of cranberry sauce, I gave it a little update, or some “Courtney flair” if you will. It’s more of a chunky compote full of fresh cranberries, Bartlett pears, meyer lemon, & fresh lavender leaves. I went with a nice, dark grade B maple syrup to add some sweetness and depth of flavor that you can’t get with cane sugar. I ended up eating it over oatmeal, on top of a waffle, and smeared onto these sweet potato & sage corn muffins. Let me know in the comments below some of your favorite Thanksgiving dishes!

Cranberry Pear Compote with Meyer Lemon & Lavender

12-oz bag of fresh (or frozen) cranberries
2 pears, diced (I used Bartlett)
zest and juice of 2 small Meyer lemons
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp minced fresh lavender leaves, plus a few whole leaves for garnish
2/3 cup grade B maple syrup

Combine everything in a pot over medium high heat. Stir the contents frequently and as the cranberries start to burst and pop, turn the heat down to just below medium. Stir the compote frequently as it cooks down. It is ready when thick and jammy in appearance. Serve chilled or at room temperature. Makes 2 1/2 to 3 cups.