Raspberry Cherry Compote

2
ErinMc 0

"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."

Ingredients

30 m servings 48 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

2
  1. 2 Ratings

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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 ...

This recipe was hard to rate. On taste I give it a 5, cherries, raspberries, and cinnamon. I knew I couldn't go wrong with the flavor combination. The issue comes in with the raspberry seeds. I ...