Strawberry-Blueberry Compote in Red Wine Syrup

Strawberry-Blueberry Compote in Red Wine Syrup Recipe
Becky Luigart-Stayner; Melanie J. Clarke
Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby-hued compote. Serve over ice cream, pound cake, or with almond biscotti, and garnish with mint.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 61
Caloriesfromfat 6 %
Fat 0.4 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 15 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 4 mg
Calcium 15 mg

Ingredients

1 cup dry red wine
1/4 cup sugar
1/2 teaspoon whole black peppercorns
2 (2 1/2-inch) orange rind strips
1 cinnamon stick
1 bay leaf
4 cups sliced strawberries
1 cup blueberries

Preparation

Combine first 6 ingredients in a small nonaluminum saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup. Drain wine mixture in a colander over a large bowl; discard solids. Add berries; toss to coat. Serve warm or chill up to 2 hours.

Patsy Jamieson,

Cooking Light

May 2002
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