Recipe: Make cranberry-apple compote
This pleasantly sweet, slightly tart-tasting compote has been a holiday tradition in our house for years. It’s easy to assemble and tastes great spooned over turkey or served for dessert, garnished with chopped, toasted nuts. I prefer Granny Smith or Pink Lady apples for their high pectin content, which acts as a natural thickener. If you use another variety you may need to thicken the sauce with arrowroot.
Serve warm or chilled. Garnish with nuts, if desired. Refrigerate and use within 5 days.
One 3/4-cup serving, without topping: 122 calories, 1 g protein, 29 g carbs, 6 g fiber, 12 mg calcium, 2 mg sodium
Don Matesz has been an avid proponent of alternative medicine and nutrition for more than twenty years. More than two dozen of his articles have appeared in health and fitness magazines. He may be reached at email@example.com.
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