I love mixing sweet and savory together. I love a good tartness with an undertone of sweet. I love a little pucker in my dinner and my dessert.
This cranberry raspberry compote was perfect for just that. I ate it on turkey, on sweet corn, and in a graham cracker crust. It worked all three ways. You may want to add more sugar for any dessert garnishing if you don’t like the puckery tartness like I do.
I really loved this compote and plan to try it with many things. I may even add a little lime juice and get a limeade-y type flavor. Or add some cream cheese to make it creamier. Possibilities, my friends!
2/3 cup frozen raspberries, thawed
1/2 cup cranberry juice
2 tablespoons balsamic vinegar
2 tablespoons moscata white wine
6 teaspoons brown sugar
2 teaspoons cornstarch
In a saucepan, combine raspberries, cranberry juice, balsamic vinegar, wine, and brown sugar. Bring to a boil over medium-high heat. Let cook for at least 5 minutes, stirring occasionally.
Mix cornstarch with a little cold water. Stir cornstarch mixture into raspberry mixture. Serves two ways:
1. Serve warm on top of chicken breast, turkey cutlet, or pork tenderloin.
2. Spoon into graham cracker crust. Chill for 30 minutes, top with plenty whipped cream.
cinnamon freud 