Blueberry Cranberry Compote

1. 1

   Combine the cranberries, water, orange zest and juice, cinnamon sticks, ginger, vanilla extract, cloves, nutmeg, and allspice in a large saucepan and mix until well combined; bring to a boil.

2. 2

   Lower the heat to low and simmer, stirring often, until many cranberries pop and the sauce begins to thicken, about 20 minutes.

3. 3

   Stir in the blueberries and maple syrup; cook and stir until the mixture comes back to a simmer.

4. 4

   Continue cooking, stirring often, until it reaches the desired thickness, about 20 minutes.

5. 5

   Let it cool completely.

6. 6

   Remove the cinnamon sticks and cloves; refrigerate for 6 hours to overnight.

• Calories 189.68 kcal Moderate
• Protein 0.51 g Low Source
• Carbs 45.41 g Moderate
• Total Fat 0.39 g Low Source
• Saturated Fat 0.05 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 5.63 mg Low Source
• Fiber 5.51 g Moderate
• Sugar 32.0 g High
• Added Sugar 1.48 g Low Source
• Calcium 15.4 mg Low Source
• Iron 0.16 mg Low Source
• Potassium 54.67 mg Low Source
• Vitamin A 0.02 mcg_rae Low Source
• Vitamin C 16.51 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊