The flavors of this compote work beautifully with Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel. Prepare and refrigerate up to 5 days ahead.
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
How to Make It
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.