Cranberry and Cherry Compoté with Apple
Pre-prepare this sauce the day before.
Serves 2 cups of sauce
YOU WILL NEED
- ½ cup (75 g) dried cranberries
- 1 x 410 g tin of black cherries
- 2 t (10 ml) grated lemon rind
- 3 T (45 ml) lemon juice
- 2 T (30 ml) sugar
- pinch salt
- 1 apple, grated with skin on
Method
In a medium size saucepan, mix the cranberries with the whole tin (juice and all) of cherries. Add the lemon rind, juice, sugar and salt. Leave to stand at room temperature for 30-45 minutes to allow the cranberries to swell.
Add the apple and bring to the boil for 10-12 minutes. Taste for sweet and sour – the sauce must have a nice balance.
Delicious served with turkey.