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Cranberry-Rhubarb Compote



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

Nutrition Information

  • calories 100
  • fat 0 g
  • satfat 0 g
  • protein 0 g
  • carbohydrate 26 g
  • fiber 2 g
  • cholesterol 0 mg
  • sodium 2 mg

How to Make It

  1. 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.