Cranberry-Rhubarb Compote

Recipe from


Nutritional Information

Calories 100
Fat 0 g
Satfat 0 g
Protein 0 g
Carbohydrate 26 g
Fiber 2 g
Cholesterol 0 mg
Sodium 2 mg


2 cups cranberries (fresh or frozen)
3/4 cup sugar
1 cup water
1/2 pound rhubarb
1 apple


Combine 1 cup water and 3/4 cup sugar in a heavy, medium-size saucepan and bring to a boil. Add 2 cups cranberries (fresh or frozen), 1/2 lb. rhubarb (trimmed and sliced crosswise) and 1 golden delicious apple (cored and finely diced); simmer until ingredients are tender and sauce is thick but lumpy, for about 8 minutes. Let cool, then refrigerate. (Compote will keep, chilled, for up to two weeks in a sealed plastic container or glass jar.) Serve cold with pork, poultry, duck or game meats.