Cranberry and Tart-Cherry Compote

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
5%
Cranberry and Tart-Cherry Compote
45 min.
3
533kcal

Suggestions


Indulge in the vibrant flavors of our Cranberry and Tart-Cherry Compote, a delightful addition to any meal that is sure to impress your guests. This versatile sauce is not only vegetarian and vegan but also gluten-free and dairy-free, making it a perfect choice for a variety of dietary preferences. With its rich, tangy taste and beautiful ruby-red color, this compote is a feast for both the eyes and the palate.

Imagine the sweet and tart notes of dried tart cherries and fresh cranberries, harmoniously blended with the warm spice of cinnamon and allspice. The zesty lime adds a refreshing twist, while the currant jelly brings a luscious sweetness that ties all the flavors together. Whether you serve it as a topping for your favorite desserts, a spread for toast, or a complement to savory dishes, this compote is sure to elevate your culinary creations.

Ready in just 45 minutes, this recipe is not only easy to prepare but can also be made ahead of time, allowing the flavors to meld beautifully. With a generous yield of three servings, it’s perfect for small gatherings or as a delightful treat for yourself. So, gather your ingredients and get ready to create a deliciously unique compote that will leave everyone asking for seconds!

Ingredients

  • cup cherries dried
  •  cinnamon sticks 
  • pinch kosher salt 
  • 1.5 cups cranberries fresh
  • 1.5 cups cranberry juice cocktail 
  • ounces cranberries dried
  • 0.3 teaspoon ground allspice 
  •  lime 
  • cup currant jelly ( one 10-ounce jar)

Equipment

  • bowl

Directions

  1. Grate 1 1/2 teaspoons peel from lime; setaside.
  2. Cut off all peel and white pith fromlime. Working over bowl, cut betweenmembranes to release lime segments.
  3. Bring cranberry juice to boil in largesaucepan.
  4. Add lime segments, freshcranberries, and next 4 ingredients; bringto boil. Reduce heat to medium; simmeruntil mixture thickens, about 8 minutes.
  5. Addcurrant jelly. Simmer until jelly is melted,stirring occasionally, about 2 minutes.
  6. Remove from heat. Stir in lime peel andcoarse salt.
  7. Transfer to small bowl. Cover;chill at least 4 hours. DO AHEAD: Can bemade 1 week ahead. Keep chilled.
  8. Discard cinnamon stick before serving.

Nutrition Facts

Calories533kcal
Protein1.01%
Fat1.21%
Carbs97.78%

Properties

Glycemic Index
78
Glycemic Load
56.38
Inflammation Score
-5
Nutrition Score
10.806521705959%

Flavonoids

Cyanidin
37.75mg
Delphinidin
3.88mg
Malvidin
0.22mg
Pelargonidin
0.33mg
Peonidin
25.79mg
Catechin
2.44mg
Epigallocatechin
0.53mg
Epicatechin
5.74mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.49mg
Hesperetin
9.6mg
Naringenin
0.76mg
Apigenin
0.02mg
Luteolin
0.04mg
Isorhamnetin
0.02mg
Kaempferol
0.19mg
Myricetin
4.31mg
Quercetin
12.62mg

Nutrients percent of daily need

Calories:532.69kcal
26.63%
Fat:0.75g
1.15%
Saturated Fat:0.08g
0.51%
Carbohydrates:135.4g
45.13%
Net Carbohydrates:128.61g
46.77%
Sugar:99.03g
110.03%
Cholesterol:0mg
0%
Sodium:54.83mg
2.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.4g
2.8%
Vitamin C:80.37mg
97.42%
Manganese:0.6mg
30.19%
Fiber:6.8g
27.18%
Vitamin E:1.78mg
11.85%
Copper:0.22mg
10.94%
Potassium:290.54mg
8.3%
Vitamin B2:0.12mg
7.31%
Iron:1.32mg
7.31%
Vitamin K:7.38µg
7.03%
Calcium:59.16mg
5.92%
Vitamin B6:0.1mg
4.81%
Phosphorus:45.18mg
4.52%
Vitamin B5:0.44mg
4.42%
Magnesium:17.26mg
4.31%
Folate:16.72µg
4.18%
Selenium:2.87µg
4.1%
Vitamin B1:0.05mg
3.16%
Vitamin B3:0.43mg
2.17%
Zinc:0.26mg
1.73%
Vitamin A:85.07IU
1.7%
Source:Epicurious