Rum-Spiked Winter Compote

HOWARD L. PUCKETT

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 29.8g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 6mg
  • Calcium: 31mg

Ingredients

  • 2 cups fresh cranberries
  • 1 cup water
  • 1/2 cup white rum
  • 1/2 cup packed brown sugar
  • 2 (3-inch) cinnamon sticks
  • 2 1/2 cups tangerine or orange sections (about 7 tangerines)
  • 2 1/2 cups grapefruit sections (about 3 grapefruit)

Preparation

  1. Combine first 5 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until the cranberries pop. Add fruit sections; stir gently. Cover and simmer 4 minutes or until thoroughly heated. Discard cinnamon sticks. Serve warm or at room temperature.
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Rum-Spiked Winter Compote Recipe at a Glance
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