Scents of Eggnog Quick Bread with Cranberry Honey Compote

Ingredients

• Bread Ingredients
• 2 large eggs
• 1 cup granulated sugar
• 1 cup eggnog
• 1/2 cup unsalted butter melted
• 2 teaspoons rum extract
• 1 teaspoon pure vanilla extract
• 2 1/4 cups unbleached all purpuse flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• Compote Ingredients:
• 12 ounces cranberries fresh or frozen
• 1 1/2 cups apple cider or natural apple juice
• 1/2 to 3/4 cup honey depending on tartness desired
• 4 cinnamon sticks broken in half and place in a large tea infuser
• 1 tablespoon freshly grated orange zest
• 1/8 teaspoon ground cloves
• 1 tablespoon candied ginger finely chopped
• pinch of salt
• 1/2 cup dried cranberries dried cherries or dried blueberries

Instructions

1. 1
   Heat oven to 350°F. Grease the bottom only of a 9x5 inch loaf pan.
2. 2
   In a large bowl, beat eggs, then add sugar, eggnog, butter, rum and vanilla; blend well.
3. 3
   Add the flour, baking powder, salt and nutmeg, stirring just until dry ingredients are moistened.
4. 4
   Bake at 350°F for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack before slicing into desired pieces. Makes 1 loaf.
5. 5
   In a large saucepan, combine the cranberries, cider, honey, connamon pieces, zest, cloves, ginger and salt.
6. 6
   Bring to a boil over medium heat. Simmer until berries burst and sauce thickens, stirring occasionally, about 20 minutes. Simmer just until desired thickness is reached.
7. 7
   Remove cinnamon pieces and stir in dried fruit.
8. 8
   Transfer to a serving bowl and refrigerate, uncovered, until ready to use or cool to room temperature. Serve on the side with Scents of Eggnog Quick Bread. Makes about 2 3/4 cups.