This recipe is part of the recipe for Pecan Catfish with Cranberry Compote
Makes 8 servings (1/2-cup each)
|1||package (12 ounces) cranberries|
|1/4||cup orange juice|
|1/2||cup sucralose-based sugar substitute|
|2||tablespoons dark brown sugar|
|1/4||teaspoon five-spice powder|
|2||teaspoons grated fresh ginger|
- Wash and pick over cranberries, discarding any bad ones. Combine cranberries and all remaining ingredients except butter in large saucepan. Heat over medium-high heat, stirring occasionally, about 10 minutes or until berries begin to pop.
- Cook and stir 5 minutes or until saucy consistency is reached. Remove from heat; stir in butter. Allow to cool; refrigerate until cold. Compote keeps up to 1 week under refrigeration.
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