Cranberry Currant Compote
This easy cranberry dessert sauce is made with fresh cranberries and currants and is used as a topping for cheesecake.
This recipe goes with White Chocolate Cheesecake with Cranberry Currant Compote
- 1 cup sugar
- 1/2 cup water
- 1 (12-ounce) package fresh cranberries (about 3 cups)
- 1/4 cup currant jelly
- Stir together sugar and water in a medium saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in cranberries, and cook, stirring occasionally, until cranberries pop and are softened, about 6 to 8 minutes. Stir in currant jelly, and cook, stirring often, until jelly melts. Remove saucepan from heat, and place in an ice-water bath. Stir occasionally until mixture cools to room temperature.
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