Raspberry Cherry Compote recipe

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Ingredients

2 cups raspberries
2 cups cherries, pitted and diced
¼ cup evaporated cane juice
1 tablespoon ground cinnamon
1 tablespoon port wine
¼ cup tapioca flour

Nutrition Info

47.5 calories
carbohydrate: 11.1 g
cholesterol: : -
fat: 0.4 g
fiber: 2.7 g
protein: 0.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 0.3 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Remove the saucepan from heat. Stir port wine through the berry mixture, gradually add tapioca flour, while stirring, until dissolved completely into the compote.

Recipe Yield

10 servings

Recipe Note

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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