Our sweet and tart topping is splendid over cheesecake, chocolate cake or ice cream; it’s also an excellent filling for trifle.
Spiced-Rum Cranberry Compote
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PREP TIME
5 min
Makes
2 cups (500 mL)
* PLUS Cooking time: 8 minutes
Ingredients
- 300-g pkg frozen cranberries
- 1 cup granulated sugar
- 1/2 cup bourbon or rum
- 1/4 cup water
- 3 cloves
- 1 cinnamon stick
Instructions
- 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.
Nutrition (per serving)
- Calories
- 130,
- Carbohydrates
- 30 g,
- Fibre
- 2 g,
- Sodium
- 1 mg.
