Cranberry Riesling Compote



Cranberry Riesling Compote

Professional chefs often use gelatin sheets rather than granulated gelatin for a clearer product. If you do not have the sheets, substitute 1 teaspoon powdered (a 1/4-ounce envelope has about a tablespoon).

1 pound fresh cranberries (about 4 cups)

1 cup sugar

1/3 cup apple juice

3 tablespoons lime juice

1/3 cup orange juice

1 pinch salt

1 sheet gelatin, soaked in ice water (see note)

4 tablespoons riesling wine

Combine all ingredients and place over medium heat. Bring just to a boil. Remove from heat and let cool. Store in refrigerator. Makes about 21/2 cups.

Source: Simi Executive Chef Kolin Vazzoler

Per 2-tablespoon serving: 56 calories, 0 fat, 0 cholesterol, 0 protein, 13.9 g carbohydrate, 1.1 g fiber, 40 mg sodium.

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