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Cranberry compote with dried and sour cherries

November 24, 2010

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Makes 4 cups

1 1/2 cups cranberry juice
1 tablespoon lime juice
1 1/2 cups fresh cranberries, rinsed and picked over
1/2 cup dried cranberries
1/2 cup dried cherries
1 cinnamon stick
3/4 cup canned sour cherries, rinsed and chopped
1 jar (10 ounces) red currant jelly
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Salt, to taste
1 1/2 teaspoons grated lime rind
1. In a large saucepan over high heat, bring the cranberry juice to a boil. Add lime juice, fresh and dried cranberries, dried cherries, and cinnamon stick. Return to a boil. Lower the heat to medium-low. Add sour cherries. Simmer for 10 minutes or until the mixture thickens.

2. Stir in the jelly, cinnamon, nutmeg, cloves, and salt. Simmer, stirring occasionally, for 2 minutes or until the jelly dissolves. Remove from heat and stir in lime rind.

3. Cool to room temperature. Remove the cinnamon stick. Transfer to a covered container; refrigerate for at least 4 hours. Compote keeps for 1 week. Adapted from Karen Sibilia