Cranberry pecan compote
I like cranberries, but not the commercial cranberry sauces. Here's one to my taste. Good all year long!
Cranberry pecan compote
I like cranberries, but not the commercial cranberry sauces. Here's one to my taste. Good all year long!
Cooking Instructions
- 1
Put first five ingredients in large saucepan. Mix and boil covered for 8 minutes, or until cranberries pop open.
- 2
Take off heat for two minutes, uncover and add rest of the ingredients. Simmer on low for five minutes, with cover slightly cocked to allow steam to escape, but keep the lava-like cranberry sauce inside.
- 3
Remove from heat and either seal it in jars or refrigerate. Ready to use!
- 4
How do you use it? Spread on toast; top your cheesecake; mix with whipped cream and top your apple pie or crisp; mix with cream cheese and dip fresh fruit; use as cake filling with whipped frosting; layer your yogurt and granola with it; or use it as a sauce for bread pudding. Or do like me and just lick it off whatever your using to serve it with.
- 5
Be sure to make plenty. Cranberries disappear after February... than you have to wait for them all year!
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