This made-up recipe was super easy.
My friend Eva brought a compote with cranberries and dried apricot to work that inspired me.
I baked a carrot cake on Saturday and drizzled this on top instead of icing. It was wonderful – not too sweet – just a bit tart – with a berry finish. There are no photos because we ate it (all). I might make another batch and go through the entire canning process just so I can have raspberries in winter. But let’s be honest that’s ambitious.
- 2 cups cranberries
- 1 quart raspberries
- 1/4 cup cane sugar
- 1/4 cup orange juice
- 2 tablespoons salted butter
- 4 cloves
- 1 large canning jar (as beginner at canning I like Weck)
- 1 wooden spoon
- 1 knife to cut the butter
- 1 pot
- 1 conical strainer (I’m in love with my Linden)
- Pour about 2 cups of cranberries and the cloves into a pot on medium high heat with butter and ‘sear’ them with 2 tablespoons of butter. Flip the cranberries in the pot so they don’t stick.
- Add a ‘healthy’ amount of cognac with a quarter cup of orange juice and a quarter cup of sugar. Stir vigorously and turn the heat down to medium/low.
- After 15 min add the raspberries into the mixture.
- Stir and let simmer for 3-5 minutes or until raspberries melt away.
- Strain the puree into your jar.
Notes: I eyeballed the measurements so if you want more sugar go ahead, if you want to play with less butter or cranberries go on a do so.