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Cranberry-Orange Compote with Port

Karry Hosford
Yield 4 cups (serving size: 1/4 cup)
The flavors of this compote work beautifully with Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel. Prepare and refrigerate up to 5 days ahead.

Ingredients

  • 1 cup port or other sweet red wine
  • 1/2 cup honey
  • 6 cups fresh cranberries
  • 1 cup sugar
  • 1 tablespoon grated orange rind
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 110
  • caloriesfromfat 1 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.2 g
  • carbohydrate 26.7 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 2 mg
  • calcium 5 mg

How to Make It

  1. Combine port and honey in a large saucepan; bring to a boil. Add cranberries; cook 6 minutes or until cranberries begin to pop, stirring occasionally. Stir in sugar and the remaining ingredients; cook 5 minutes or until sugar dissolves. Cover and chill.