Cranberry Orange Compote with Port Wine

Recipe courtesy of Chef Peter Berley, author of The Flexitarian Table.

SERVINGS
8-10

INGREDIENTS
1 cup Port Wine
1/2 cup honey or maple syrup
6 cups fresh cranberries
1 cup organic brown sugar
2 tablespoons orange zest, finely chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
pinch of fresh ground black pepper

1. Combine the port and maple syrup in a sauce pan. Bring to a boil over high heat.

2. Add the cranberries and cook, stirring occasionally, until they start to pop.

3. Stir in the remaining ingredients and return to a simmer. Cook until the sugar dissolves, about 5 minutes.

4. Cool before serving.

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