Becky Luigart-Stayner; Melanie J. Clarke
Yield
8 servings (serving size: 1/2 cup)

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.

How to Make It

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.

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