Fig and Cranberry Compote
Serves 8 (makes 2 cups)|
Hands-On Time:
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Total Time:
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
.
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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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Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
