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Cranberry Compote with Red Wine and Sweet Spices
1 Bag cranberries
3 tb Sugar
1 1/3 c Full-bodied red wine
1/16 ts Ground cloves
1/16 ts Ground ginger
Freshly ground black pepper
1 Cinnamon stick
1 1" strip lemon zest
Look over cranberries and discard any that are white or withered. Place remaining cranberries in a heavy-bottomed, nonreactive 2-quart saucepan.
Add the sugar, red wine, cloves, ginger, nutmeg, black pepper, cinnamon stick, and lemon zest. Stir to combine and place the pot over medium heat. Bring to a boil, stirring often, then lower the heat to keep them at a simmer. Continue cooking, stirring often and mashing a bit, until the berries have broken out of their skins and the mixture has become a thick chunky sauce, about 45 minutes. Discard the cinnamon stick.
Taste the sauce, add more sugar if desired. Serve immediately or let cool and serve at room temperature.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 103