Cranberry Cherry Compote

1 teaspoon orange zest
1/2 cup fresh orange juice
1/3 cup marsala (sweet) wine or ruby port
1 cup sugar
1 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon nutmeg
1 cinnamon stick
1 cup frozen or fresh Montmorency cherries or 1/2 cup dried cherries and double the orange juice
12 ounces fresh or frozen cranberries
1 cup golden raisins
1/4 cup crystallized ginger, chopped into small dice

Zest the orange and set the zest aside. In a medium size non-reactive saucepan, combine the next 7 ingredients. Bring to a boil and stir to dissolve the sugar. Add the cherries and cranberries and continue to boil gently until the cranberries pop, about 10 minutes. Remove cinnamon stick. Stir in the raisins, ginger and reserved orange zest.
Allow to cool, then ladle into containers and refrigerate until ready to use.
Will keep refrigerated for up to one month or will freeze up to 3 months.
Serving Ideas: Delicious with roast turkey, chicken, duck, lamb, or pork or served with baked winter squash.

Nutrition Information