The flavors of this compote work beautifully with Lasagna with Fall Vegetables, Gruyère, and Sage Béchamel. Prepare and refrigerate up to 5 days ahead.

Peter Berley
Recipe by Cooking Light November 2003

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Credit: Karry Hosford

Recipe Summary

Yield:
4 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine port and honey in a large saucepan; bring to a boil. Add cranberries; cook 6 minutes or until cranberries begin to pop, stirring occasionally. Stir in sugar and the remaining ingredients; cook 5 minutes or until sugar dissolves. Cover and chill.

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Nutrition Facts

110 calories; calories from fat 1%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.2g; carbohydrates 26.7g; fiber 1.6g; cholesterol 0mg; iron 0.2mg; sodium 2mg; calcium 5mg.
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