2 tablespoons unsalted butter
4 medium Fuji apples, peeled, cored and diced into 1-inch pieces
2 teaspoons salt plus more to taste
Freshly ground black pepper
1 cup fresh cranberries
3 tablespoons granulated sugar
Freshly ground black pepper
1 tablespoon minced shallot
2 teaspoons fresh thyme leaves

1. Heat the butter in a large sauté pan over medium high heat until it begins to brown on the edges. Add the apples and season with salt and pepper. Cook the apples until they are golden on all sides.
2. Add the cranberries, sprinkle the sugar over all and continue to cook for 5 minutes until the cranberries begin to pop and the sugar caramelizes. Lower the heat if the pan begins to smoke.
3. Add the shallot and thymes leaves and cook 2 to 3 more minutes. Add a few tablespoons of water to release juices stuck to the pan. Season to taste with salt and pepper. Served warm. Compote may be made several days in advance and warmed to serve.

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