Raspberry Cherry Compote

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 48 Calories

Ingredients

• 1 tablespoon ground cinnamon
• ¼ cup tapioca flour
• 2 cups raspberries
• 1 tablespoon port wine
• 2 cups cherries, pitted and diced
• ¼ cup evaporated cane juice

Recipe Instructions

Step 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.n

Step 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.n