- 1 teaspoon whole coriander seeds
- 1 1/2 cups sugar
- 3/4 cup frozen apple juice concentrate, thawed
- 1/2 cup apple cider vinegar
- 1 3×1-inch strip orange peel
- 1 tablespoon whole mustard seeds
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 12-ounce bag fresh cranberries
- Toast coriander in heavy small skillet over medium heat until fragrant, stirring often, about 1 1/2 minutes. Cool. Coarsely crush coriander in mortar with pestle.
- Transfer coriander to medium saucepan. Add all remaining ingredients except cranberries and bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer until mixture is reduced to 2 cups, stirring occasionally, about 8 minutes. Add cranberries and simmer until half of berries burst, about 5 minutes. Transfer mixture to bowl and cool. Remove orange peel. Cover compote and refrigerate overnight to allow flavors to develop. (Can be made 1 week ahead. Keep refrigerated.) Using slotted spoon, transfer cranberries to another bowl; add some of syrup and serve.