"Cranberries are one of the essential ingredients at the Thanksgiving and Holiday feast. We love all types of cranberries, jellied, dried, poached and whole berry sauce. But we’ve got a new dish to accompany your turkey and holiday roasts that pairs cranberries with another fragrant, tart yet sweet berry, the wild huckleberry.Blueberries are a good substitute."
Warm Cranberry-Huckleberry Compote
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 8
Recipe Card
ingredients
- 1/4 cup Merlot or Zinfandel red wine
- 1 tbsp fresh lemon juice
- 1 tbsp balsamic vinegar
- 1 cup frozen wild huckleberries, substitute blueberries
- 1 cup fresh cranberries
- 1 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground cloves
Method
Step 1
Combine the red wine, lemon juice, balsamic vinegar, huckleberries, cranberries, sugar, cinnamon, nutmeg and cloves in a large saucepan over medium heat. Bring the mixture to a boil then reduce the heat to low. Cook the compote, stirring occasionally, for 20 minutes or until the compote thickens. To thicken the compote, stir 1 tbsp. cornstarch into 3 tbsp. of water, then stir into the compote.
Step 2
Just before serving, heat the compote in a saucepan over low heat and serve on the side. The compote will keep covered in the fridge for up to 3 weeks.