New Brunswick Berry and Rhubarb Compote

Submitted by Chef #570804 Halifax Liz

"This recipe is from a cookbook put out by Anita Stewart - well known for Canadian cuisine. Easy to make and now rhubarb is in abundance. Enjoy.......P.S."

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 4 cups

ingredients

• 473.18 ml blueberries
• 473.18 ml rhubarb, chopped
• 473.18 ml cranberries
• 354.88 ml white sugar (or to taste)
• 0.61 ml ground ginger
• 0.61 ml ground allspice
• 0.61 ml ground cloves
• 59.14 ml fresh orange juice (or enough to thin out if too thick)

directions

1. In a heavy saucepan combine, blueberries, rhbuarb, cranberries and sugar.
2. Crush gently to release the juices.
3. Stir in ginger, allspice and cloves.
4. Cook over ,medium heat until the mixture comes to a boil.
5. Reduce heat and simmer 10 - 15 minutes or until thickened, adding orange juice if the mixture becomes too thick before the berries are fully cooked.
6. Pour into clean glad jars and seal.
7. Let cool and refrigerate.
8. Good served with meat pies.