Ingredients

The following ingredients have 4 Servings
  • 3 cups apple cider
  • 1 cup quick cooking polenta (or regular if you are not lazy)
  • 1 teaspoon chinese 5 spice
  • 1/4 cup dried cranberries
  • several pats of butter
  • 1 granny smith apple - peeled cored and diced
  • 1 cup fresh cranberries
  • 1/2 cup apple cider
  • 1/2 cup real maple syrup (I like grade B)
  • 1/4 teaspoon chinese 5 spice
  • zest from 1 orange

Instruction

  • The night before - spray a pie plate with non-stick spray. Bring the apple cider to a simmer and stir in the polenta and 5 spice. Cook according to the directions for the polenta (usually around 5 minutes) remove from heat and stir in dried cranberries. Spread evenly into pie plate, cool, cover and refrigerate.
  • in the morning: Make the compote - bring the cider, syrup and 5 spice to a simmer, add the apples, cranberries and orange zest and simmer on low until the apples are tender. Keep warm.
  • melt 1-2 pats of butter (depending on your level of butter love :-) in a non stick skillet. Cut the polenta in 8 wedges, and fry them in the butter 2 at a time until crisp. Serve with the compote.
  • NOTE - you can serve 4 people in one morning, or yourself 4 days in a row, as this keeps in the fridge just fine!