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Cherry-Ginger Compote

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Ingredients

  • 2 cups dried cherries
  • 1 1/4 cups sugar
  • 3/4 cup white-wine vinegar
  • 1/4 cup finely-chopped celery
  • 1/4 cup minced fresh ginger
  • 6 tablespoons apple juice
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon red pepper flakes

Details

Servings 2

Preparation

Step 1

Combine all the ingredients in a microwavable 2-quart casserole. Cook, uncovered, at full power for 6 minutes. (I used a 650-700 watt carousel microwave.)

Stir, making sure the sugar has dissolved, and return to the microwave. Cook 8 minutes more at full power. Cool, cover tightly and refrigerate for up to 1 week.

This recipe yields 2 cups.

Per 1/4 cup: 268 calories, 67g carbohydrates, 3g protein, 1g fat, no cholesterol.

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