Cranberry-Raspberry Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe originally accompanied Cranberry Swirl Cheesecake with Cranberry Raspberry Compote Also good over ice cream or frozen yogurt. Ingredients:
1 12-ounce package frozen unsweetened raspberries, thawed |
1 cup fresh cranberries or frozen, thawed |
3/4 cup (packed) golden brown sugar |
1 tablespoon fresh lemon juice |
2 teaspoons grated lemon peel |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 tablespoon vanilla extract |
Directions:
1. Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
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