Raspberry Cherry Compote0 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“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.” - by ErinMc
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 48 cal
- 0.4 g
- < 1%
- 11.1 g
Based on a 2,000 calorie diet
Reviews (0)Rate This Recipe
Blueberry and Raspberry Pancake Topping
Rote Grutze (German Berry Compote)
Just swipe to see more like this.