Spiced Rum Cranberry Compote
By Reneeb
Our sweet and tart topping is splendid over cheesecake, chocolate cake or ice cream; it's also an excellent filling for trifle.
Ingredients
- 300 - g pkg frozen cranberries
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) rum or bourbon
- 1/4 cup (50 mL) water
- 3 cloves
- 1 cinnamon stick
Details
Servings 2
Preparation time 8mins
Cooking time 13mins
Preparation
Step 1
Place cranberries in a large saucepan and set over medium-high heat. Add remaining ingredients. Bring to a boil, stirring occasionally. Then cover and reduce heat to medium. Simmer uncovered and stirring occasionally until sugar dissolves and berries start to pop, about 8 min. Remove from heat. Sauce will thicken as it sits.
2. When cooled to room temperature, discard cinnamon stick. Compote will keep well, covered and refrigerated, up to 1 week. If sauce is too thick when you're ready to serve it, warm slightly and stir in a little water, if needed.
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