Cranberry Compote

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
3/4 cup water
1/2 cup sucralose-based sugar substitute
2 tablespoons dark brown sugar
1/4 teaspoon five-spice powder
2 teaspoons grated fresh ginger
1/8 teaspoon salt
1 teaspoon butter


  1. 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.
  2. 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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