raspberry-cherry-compote

Raspberry Cherry Compote

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  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
ErinMc
Recipe by  ErinMc

“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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Ingredients

Adjust Servings

Original recipe yields 10 servings

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 48 cal
  • 2%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 11.1 g
  • 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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Cherry Pie Filling

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Rote Grutze (German Berry Compote)