Cranberry and Cherry Compoté with Apple

Pre-prepare this sauce the day before.


  • 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

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.

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