Options

Format:
Include:
PRINT
See more

Cranberry-Rhubarb Compote

All You JANUARY 2005

  • Yield:

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.

Nutritional Information

Amount per serving
  • Calories: 100
  • Fat: 0g
  • Saturated fat: 0g
  • Protein: 0g
  • Carbohydrate: 26g
  • Fiber: 2g
  • Cholesterol: 0mg
  • Sodium: 2mg
advertisement

Go to full version of

Cranberry-Rhubarb Compote recipe

advertisement