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.