Fig and Cranberry Compote
Serves 8 (makes 2 cups)|
Hands-On Time:
05m
|
Total Time:
15m
Ingredients
- 1 12-ounce bag fresh or frozen cranberries (3 1/2 cups)
- 5 ounces dried Mission figs, coarsely chopped (about 1 cup)
- 1/3 cup honey
- 1/4 teaspoon ground cardamom
- kosher salt
Directions
- In a medium saucepan, combine the cranberries, figs, honey, cardamom, ¼ cup water, and ½ teaspoon salt. Bring to a boil, reduce heat, and simmer, stirring often, until the cranberries begin to burst and the mixture thickens, 6 to 8 minutes. Let cool. Serve at room temperature.
Nutritional Information
- Per ServingServing Size: 1/4 cup
- Calories 125
- Fat 0g
- Sat Fat 0g
- Cholesterol 0mg
- Sodium 124mg
- Protein 1g
- Carbohydrate 33g
- Sugar 25g
- Fiber 4g
- Iron 1mg
- Calcium 45mg
What does this mean? See Nutrition 101.
Quick Tip
The compote can be made up to 3 days in advance; refrigerate, covered. Bring to room temperature before serving.
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