Cookbook:Cranberry Tangerine Compote
- 1 12-oz. bag cranberries
- 1 cup water
- 2 tsp cornstarch
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tangerine, peeled, sectioned and diced, plus some zest
- 1/2 cup Splenda
Combine rinsed cranberries, tangerine, cinnamon, cloves, 1 cup water and cornstarch in a medium pan. Bring to a boil, reduce heat. Simmer 10 minutes, stirring
occasionally. Cranberries should mostly pop and it should thicken.
Remove from heat. Stir in Splenda.
You can either chill as is for whole berry sauce, or puree in a blender for a more smooth sauce, then chill.