Cranberry-Raspberry Compote

Name: Cranberry-Raspberry Compote
Ingredients: 1 12-ounce package frozen unsweetened raspberries, thawed; 1 cup fresh cranberries or frozen, thawed; 3/4 cup (packed) golden brown sugar; 1 tablespoon fresh lemon juice; 2 teaspoons grated lemon peel; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon vanilla extract

8 ingredients

9 steps

Ingredients

1 12-ounce package frozen unsweetened raspberries, thawed
1 cup fresh cranberries or frozen, thawed
3/4 cup (packed) golden brown sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon vanilla extract

Directions

1

Combine all ingredients except vanilla in heavy medium saucepan.
2

Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes.
3

Remove from heat.
4

Cool slightly.
5

Stir in vanilla.
6

Cool to room temperature.
7

Cover and refrigerate until cold, at least 6 hours.
8

(Can be prepared 2 days ahead.
9

Keep refrigerated.)