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300-g pkg frozen cranberries
1 cup granulated sugar
1/2 cup bourbon or rum
1/4 cup water
3 cloves
1 cinnamon stick
Place cranberries in a large saucepan and set over medium-high heat. Add remaining ingredients. Bring to a boil, stirring occasionally. Then cover and reduce heat to medium. Simmer uncovered and stirring occasionally until sugar dissolves and berries start to pop, about 8 min. Remove from heat. Sauce will thicken as it sits.
When cooled to room temperature, discard cinnamon stick. Compote will keep well, covered and refrigerated, up to 1 week. If sauce is too thick when you're ready to serve it, warm slightly and stir in a little water, if needed.
Calories 130, Carbohydrates 30g, Fibre 2g, Sodium 1mg.
Our sweet and tart topping is splendid over cheesecake, chocolate cake or ice cream; it's also an excellent filling for trifle.