- 2 cups raspberries
- 2 cups cherries, pitted and diced
- 1/4 cup evaporated cane juice
- 1 tablespoon ground cinnamon
- 1 tablespoon port wine
- 1/4 cup tapioca flour
- 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.
- Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.
07/13/2019
recipepes.com
raspberry cherry compote, recipe
PT15M
PT1H
5
455 calories
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