Raspberry Cherry Compote

6 ingredients
2 steps

Ingredients

  • 2 cups raspberries
  • 2 cups cherries, pitted and diced
  • 1/4 cup evaporated cane juice
  • 1 tablespoon ground cinnamon
  • 1 tablespoon port wine
  • 1/4 cup tapioca flour

Directions

  1. 1
    Stir raspberries, cherries, cane juice, and cinnamon together in a saucepan over medium-heat; bring to a boil, stirring frequently. Reduce heat to low, cover the saucepan, and continue cooking until the berries are tender and juicy, about 15 minutes.
  2. 2
    Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.

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