Cranberry-Rhubarb Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups cranberries (fresh or frozen) |
3/4 cup sugar |
1 cup water |
1/2 pound rhubarb |
1 apple |
Directions:
1. Combine 1 cup water and 3/4 cup sugar in a heavy, medium-size saucepan and bring to a boil. Add 2 cups cranberries (fresh or frozen), 1/2 lb. rhubarb (trimmed and sliced crosswise) and 1 golden delicious apple (cored and finely diced); simmer until ingredients are tender and sauce is thick but lumpy, for about 8 minutes. Let cool, then refrigerate. (Compote will keep, chilled, for up to two weeks in a sealed plastic container or glass jar.) Serve cold with pork, poultry, duck or game meats.
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