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

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.