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Strawberry-Blueberry Compote in Red Wine Syrup

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.

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

Nutrition 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

How to Make It

  1. 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.