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February 6, 2013

Compote pairs well with ice cream, cake

Cranberry: 5-ingredient gluten-free compote

With a bite of tartness, this simple recipe from food blogger and Rockport resident Heather Atwood, pairs perfectly with a sweet treat such as cake or ice cream.

The newest installment to her gluten-free recipes, this sumptuous Gluten-Free Cranberry Compote is easy to prepare and features ingredients that are readily available either at the grocery store or right in your kitchen.

Although a bit more tart, cranberries are a wonderful replacement for raspberries. “It is generally easier to find cranberries at your local market, even when out of season,” Atwood explains.

To prepare, simply place all of your ingredients in a medium pot over medium heat, occasionally stirring the ingredients. Bursting with juices, the cranberries will literally “pop” and the released juices will further dissolve the dry ingredients. The sauce will begin to thicken as pectin, stored in the cell walls of the skins of the cranberries, begins to react with the other ingredients. Pectin is primarily used as a gelling agent in jams and jellies, and in this recipe, creates a wonderfully thick sauce perfect for drizzling over your sweet concoctions.

With Valentine’s Day just a few days away, why not prepare a unique and elegant sauce to accompany your romantic dessert. Nothing says love more than a meal prepared from scratch and from the heart.

Gluten-Free Cranberry Compote

Ingredients

2 cups cranberries (fresh or frozen)

1 cup sugar

1/4 cup rum

1 teaspoon vanilla

Salt to taste

Instructions

1. Add the cranberries to the pot, and bring the heat up.

2. Add your rum, vanilla, sugar, and salt, and stir.

3. The cranberries will begin to pop, and juices will be released.

4. Wait for the sugar to melt, and the cranberries to be incorporated into the ingredients, as well as its own juices.

5. When the sauce thickens up, pour into a serving bowl, over a cake, or let it cool for whenever you are ready for a flavor explosion!

Recipe courtesy of Heather Atwood, heatheratwood.com, 2013.

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