Raspberry Cherry Compote
"This simple recipe makes a wonderful topping for ice cream, biscuits, or custard. Serve warm or cold. May substitute any sugar for cane juice and increase to desired sweetness. May substitute 2 sticks of cinnamon, removed at end of cook time. Increase or reduce amount of tapioca flour for desired consistency."
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Ingredients30 m servings 48
Original recipe yields 10 servings
- Stir raspberries, cherries, cane juice, and cinnamon together in a saucepan over medium-heat; bring to a boil, stirring frequently. Reduce heat to low, cover the saucepan, and continue cooking until the berries are tender and juicy, about 15 minutes.
- Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.
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Per Serving: 48 calories; 0.4 11.1 0.6 0 < 1 Full nutrition
ReviewsRead all reviews 2
Really liked this. Like Holiday Baker suggested I pushed my raspberries through a sieve (I have wild raspberries in my yard. Very flavorful but the seeds are so hard you could break a tooth). I ...