Strawberry-Blueberry Compote in Red Wine Syrup

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

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Nutritional Information

Amount per serving
  • Calories: 61
  • Calories from fat: 6%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 15g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 4mg
  • Calcium: 15mg

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

  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.
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