Cranberry-Rhubarb Compote

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

Ingredients

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

Preparation

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.

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note