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With a bite of tartness, this simple recipe from food blogger, Heather Atwood, pairs perfectly with a sweet treat like cake or ice cream. The newest installment to her gluten free recipes, this sumptuous Gluten Free Cranberry Compote is easy to prepare and features ingredients that are readily available either at the grocery store or right in your kitchen.
Although a bit more tart, Cranberries are a wonderful replacement for raspberries.
Atwood explains this recipe is ideal as, "It is generally easier to find cranberries at your local market, even when out of season."
To prepare, simply place all of your ingredients in a medium pot over medium heat, occasionally stirring the ingredients. Bursting with juices, the cranberries will literally "pop" and release their juices and begin to further dissolve the dry ingredients. The sauce will begin to thicken as a the pectin, stored in the cell walls of the skins of the cranberries, begin to react with the other ingredients. Pectin is primarily used as a gelling agent in jams and jellies, and in this recipe, creates a wonderfully thick sauce perfect for drizzling over your sweet concoctions.
With Valentine's Day just a few days away, why not prepare a unique and elegant sauce to accompany your romantic dessert. Nothing says love more than a meal prepared from scratch and from the heart.
Looking for a cake to pair this compote with? Try Heather Atwood's recipe for Gluten Free Chocolate Cake.
2 cups cranberries (fresh or frozen)
1 cup sugar
1/4 cup rum
1 teaspoon vanilla
Salt to taste
1. Add the cranberries to the pot, and bring the heat up.
2. Add your rum, vanilla, sugar, and salt, and stir.
3. The cranberries will begin to pop, and juices will be released.
4. Wait for the sugar to melt, and the cranberries to be incorporated into the ingredients, as well as its own juices.
5. When the sauce thickens up, pour into a serving bowl, over a cake, or let it cool for whenever you are ready for a flavor explosion!
Heather writes the Food for Thought column in the Gloucester Daily Times, and has a blog by the same name which covers New England foods and food stories past and present.