Cranberry Compote With Red Wine And Sweet Spices Recipe
Yield: 2 cupsRecipe by luhu.jp
Ingredients:
1 Bag: cranberries,
3 tbsp: Sugar,
1 1/3 cup: Full-bodied red wine,
1/16 tsp: Ground cloves,
1/16 tsp: Ground ginger,
Grated nutmeg,
Freshly ground black pepper,
1: Cinnamon stick,
1: 1" strip lemon zest,
Directions:
Look over cranberries and discard any that are white or withered.
Place remaining cranberries in a heavy-bottomed, nonreactive 2-quart
saucepan.
Add the sugar, red wine, cloves, ginger, nutmeg, black pepper,
cinnamon stick, and lemon zest. Stir to combine and place the pot
over medium heat. Bring to a boil, stirring often, then lower the
heat to keep them at a simmer. Continue cooking, stirring often and
mashing a bit, until the berries have broken out of their skins and
the mixture has become a thick chunky sauce, about 45 minutes.
Discard the cinnamon stick.
Taste the sauce, add more sugar if desired. Serve immediately or let
cool and serve at room temperature.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 103
Submitted By DIANE LAZARUS On 06-28-95
Source from luhu.jp
Place remaining cranberries in a heavy-bottomed, nonreactive 2-quart
saucepan.
Add the sugar, red wine, cloves, ginger, nutmeg, black pepper,
cinnamon stick, and lemon zest. Stir to combine and place the pot
over medium heat. Bring to a boil, stirring often, then lower the
heat to keep them at a simmer. Continue cooking, stirring often and
mashing a bit, until the berries have broken out of their skins and
the mixture has become a thick chunky sauce, about 45 minutes.
Discard the cinnamon stick.
Taste the sauce, add more sugar if desired. Serve immediately or let
cool and serve at room temperature.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 103
Submitted By DIANE LAZARUS On 06-28-95
Source from luhu.jp