CRANBERRY AND TART-CHERRY COMPOTE
Provided by Nancy Oakes
Categories Sauce Side Thanksgiving Low Fat Vegetarian Low Cal High Fiber Cranberry Dried Fruit Cherry Fall Family Reunion Low Cholesterol Potluck Simmer Boil Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Grate 1 1/2 teaspoons peel from lime; set aside. Cut off all peel and white pith from lime. Working over bowl, cut between membranes to release lime segments.
- Bring cranberry juice to boil in large saucepan. Add lime segments, fresh cranberries, and next 4 ingredients; bring to boil. Reduce heat to medium; simmer until mixture thickens, about 8 minutes. Add currant jelly. Simmer until jelly is melted, stirring occasionally, about 2 minutes. Remove from heat. Stir in lime peel and coarse salt. Transfer to small bowl. Cover; chill at least 4 hours. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Discard cinnamon stick before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
