My mom originally made this cranberry "sauce" for Thanksgiving in Chicago. I reaped the benefits of hosting and got to keep the leftovers. I really consider this more of a fruit compote. I love using it to top my Greek yogurt or just eat it plain.
In case you have an abundance of pears leftover from holiday fruit baskets, you should really make this. Healthy and delicious to start the New Year right!
P.S. You can head on over to Gina's site to check out the nutrition facts.
Cranberry Pear Compote
Source: Gina's Skinny Recipes
Yields: 3 1/4 cups
Ingredients
12 ounces
fresh or frozen cranberries
1/2 cup agave (or sugar to taste)
1 cup water
Directions
Bring all the ingredients to a boil on high heat in a medium saucepan.
When boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool before refrigerating. Serve chilled or room temperature.
1 cup water
Directions
Bring all the ingredients to a boil on high heat in a medium saucepan.
When boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool before refrigerating. Serve chilled or room temperature.
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