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Cranberry-Ginger Compote Side Dishes Creative and Simple Deirdre Davis Yield: 6 to 8 servings 2 cups water 1 cup sugar 8 oz. dried apricots, cut into quarters 2 Tbsp. minced fresh ginger 1 12-oz. bag fresh cranberries Place the water, sugar, apricots and ginger in a medium saucepan. Bring to a boil and boil 5 minutes to soften the apricots, stirring often. Add the cranbberries, return to the boil, lower the heat to medium and gently boil for 5 minutes more, stirring often, until the cranberries pop and soften. Remove from the heat and transfer to a medium bowl to cool. Chill and serve. This compote keeps well for 1 to 2 weeks in the refrigerator. |
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