New Brunswick Berry and Rhubarb Compote |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This recipe is from a cookbook put out by Anita Stewart - well known for Canadian cuisine. Easy to make and now rhubarb is in abundance. Enjoy.......P.S. Ingredients:
2 cups blueberries |
2 cups rhubarb, chopped |
2 cups cranberries |
1 1/2 cups white sugar (or to taste) |
1/8 teaspoon ground ginger |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cloves |
1/4 cup fresh orange juice (or enough to thin out if too thick) |
Directions:
1. In a heavy saucepan combine, blueberries, rhbuarb, cranberries and sugar.
2. Crush gently to release the juices.
3. Stir in ginger, allspice and cloves.
4. Cook over ,medium heat until the mixture comes to a boil.
5. Reduce heat and simmer 10 - 15 minutes or until thickened, adding orange juice if the mixture becomes too thick before the berries are fully cooked.
6. Pour into clean glad jars and seal.
7. Let cool and refrigerate.
8. Good served with meat pies.
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