Becky Luigart-Stayner; Melanie J. Clarke
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.

Ratings & Reviews

AnneLC's Review

April 26, 2012
I made this with local berries and served it over chocolate ice cream. It was a big hit at the office dessert competition!

rstarrlemaitre's Review

May 24, 2011
Simple and refreshing, with nice subtle hints of cinnamon and orange. A very nice dessert on its own, or over ice cream or biscotti cookies. I would make the base of this in a larger batch in the winter to serve as mulled wine, omitting the fruit.

memaw4's Review

August 20, 2009
I love this recipe, it is always a hit when I make it and it is so easy. I sometimes add blackberries and respberries as well to the fruit.