Raspberry Cherry Compote Recipe - Allrecipes.com
  • READY IN 30 mins

Raspberry Cherry Compote

Recipe by  

"This simple recipe makes a wonderful topping for ice cream, biscuits, or custard. Serve warm or cold. May substitute any sugar for cane juice and increase to desired sweetness. May substitute 2 sticks of cinnamon, removed at end of cook time. Increase or reduce amount of tapioca flour for desired consistency."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  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. Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Jul 11, 2014

This recipe was hard to rate. On taste I give it a 5, cherries, raspberries, and cinnamon. I knew I couldn't go wrong with the flavor combination. The issue comes in with the raspberry seeds. I have made raspberry mouse where I heat the raspberries and strain the seeds. I have made raspberry and banana smoothies, where I blend the raspberries and liquid alone until liquified and then add the other fruits. It dissolves the seeds first. That concerned me with the raspberries here. I cooked it down and the raspberry seeds were just abundant in the mixture and left a thick crunchiness to the compote. I ended up adding the mixture to my Vitamix blender, blending on medium for 2-3 minutes, and then further straining to reduce the seeds. It kind of defeats the purpose of having pieces of cherries. The flavor is amazing though. I would consider making this again blending the raspberries alone first in a little liquid, straining, and then using. Tweaks I made were halving the recipe, using agave syrup, and cabernet sauvignon. I also only had frozen fruit, cherries I pitted and froze and store bought frozen raspberries. I cooked them from frozen uncovered for 5 minutes on medium high, or 7 on my stove, and 5 minutes on medium. Half the recipe, after straining out the seeds, yielded about 1/2-2/3 a cup. I am going to try this tomorrow on a toasted English muffin or yogurt. ty

 

1 Rating

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 48 kcal
  • 2%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • < 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Raspberry Lemon Muffins

A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.

Tangerine Cherry Cranberry Sauce

See how to make a classic holiday cranberry sauce.

Raspberry and Almond Thumbprints

Your favorite thumbprint cookies, jazzed up with delicious glaze.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States