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

Yield: Makes about 2 1/2 cups
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  • 1 cup sugar
  • 1/2 cup water
  • 1 (12-ounce) package fresh cranberries (about 3 cups)
  • 1/4 cup currant jelly


  1. 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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