Cranberry-Orange Compote with Port

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

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Nutritional Information

Amount per serving
  • Calories: 110
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 26.7g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 2mg
  • Calcium: 5mg


  • 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


  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.
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