Raspberry Cherry Compote
Ingredients30 m servings 48 cals
- 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.
Per Serving: 48 calories; 0.4 g fat; 11.1 g carbohydrates; 0.6 g protein; 0 mg cholesterol; < 1 mg sodium. 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 ...