TC
In cooler months when you want to jazz up your breakfast with fruit but fresh berries are not in season, make a compote from autumnal favorites cranberries and pears. This mixture is equally good on its own or as a topping for yogurt, cottage cheese, or oatmeal.
After cooking, the mixture sets up to a pudding-like consistency, making it a good choice when you are looking for flavorful soft foods. If the mixture is too thick, add juice or mix with plain or vanilla yogurt until it’s the right consistency for easy swallowing. For a smoother texture, run it through a food processor.
If you have mouth sores or a sore throat, substitute apple juice for the orange juice, which might be too acidic.
If using frozen cranberries, there’s no need to defrost them before cooking.
|
5 SERVINGS |
|
|
|
2 cups fresh or frozen cranberries
1 pear, peeled, cored, and chopped
½ cup freshly squeezed or 100 percent orange juice
1 to 2 tablespoons light brown sugar
In a saucepan over medium-high heat, bring the cranberries, pear, and orange juice to a boil. Reduce the heat, add 1 tablespoon of the brown sugar, and simmer for 5 to 8 minutes, or until the cranberries soften, stirring occasionally. Taste and add brown sugar, if desired. Let cool until the juices thicken and serve as is or purée for a smoother texture.
|
PER SERVING |
|
|
Calories |
60 |
|
Fat |
0 g |
|
Saturated fat |
0 g |
|
Cholesterol |
0 mg |
|
Sodium |
0 mg |
|
Carbohydrate |
14 g |
|
Dietary fiber |
3 g |
|
Sugars |
9 g |
|
Protein |
0.5 g |
|
Calcium |
10 mg |
|
Potassium |
130 mg |