Cranberry-Orange Compote with Port

Cranberry-Orange Compote with Port Recipe
Karry Hosford
The flavors of this compote work beautifully with Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel. Prepare and refrigerate up to 5 days ahead.

Yield:

4 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Peter Berley,

November 2003
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