This week's featured recipe and tips by:

Terra Stoich


Culinary Resource Coordinator at Central Market Mill Creek

Terra, named Mill Creek’s Culinary Coordinator in May 2014, was most recently the assistant manager of the extensive Deli at Central Market Shoreline.  She’s been in the restaurant business for more than 20 years. In college, she realized she coveted her cookbooks more than her school books, and the rest is history. She loves to share recipe ideas and ingredient tips with customers. “Nothing is more satisfying than introducing people to foods that they absolutely love and otherwise may never have come across.” She has a particular affinity for home-style comfort and breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

This compote is great served with chicken, turkey or pork. It also makes a yummy topping for baked brie or atop crackers with blue cheese. Leftovers can be rolled into crepes with ricotta cheese!

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Town & Country
Recipe

Healthnotes®
Recipe

Cranberry, Cherry and Walnut Compote

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Rating: 5.0/5 (1 vote cast)

Ingredients

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  • 1 cup sugar
  • 1 cup water
  • 1/2 cup Port wine
  • 1/4 teaspoon ground allspice
  • 1/2 cup dried tart cherries
  • 1 (12 ounce) bag fresh cranberries
  • 2/3 cup walnuts, chopped and toasted
  • 1/2 teaspoon orange zest
  • 1/4 teaspoon almond extract

Directions

Combine sugar, water, wine and allspice in a medium saucepan. Bring to a boil.
Add cherries and cook for 1 minute.
Stir in cranberries and return to a boil.
Reduce heat and simmer for 10 minutes or until cranberries pop.
Remove from heat.
Stir in walnuts, orange zest and almond extract.
Cover and chill until ready to serve.

Recipe from Central Market Mill Creek - Culinary Resource Center
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