3 lbs Granny Smith apples, peeled, cored, cut into ½-inch pieces
2¼ C apple cider
1¾ C dried cranberries
¾ C tequila
½ C sugar
1 cinnamon stick
¾ tsp ground back pepper
Combine all ingredients in large pot. Set pot over medium heat and bring mixture to simmer. Cook until apples are tender and cranberries are plump, stirring occasionally, about 20 minutes. Cool to room temperature.
Cover and refrigerate until compote is well chilled, about 2 hours (can be prepared 1 day ahead if kept refrigerated).
Source: Bon Appétit Magazine November 2000