Red Wine Cranberry Compote
This is a new upscale cranberry sauce that's easy to make.
Servings: 3/4 cup (175 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 36 |
| pro | 0 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 2% |
-
1 tbsp (15 mL) vegetable oil
1 shallot, minced (or 1/4 cup/50 mL minced onion)
1 cup (250 mL) cranberries (fresh or thawed)
1/2 cup (125 mL) red wine or cranberry juice
1/4 cup (50 mL) granulated sugar
1 cinnamon stick, broken
Preparation:
In small saucepan, heat oil over medium heat; fry shallot until softened, about 2 minutes.
Add cranberries, wine, sugar and cinnamon; bring to simmer. Simmer, stirring, until reduced to about 3/4 cup (175 mL) and cranberries burst, about 12 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Add cranberries, wine, sugar and cinnamon; bring to simmer. Simmer, stirring, until reduced to about 3/4 cup (175 mL) and cranberries burst, about 12 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source
Holiday Celebrations: 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »