Ginger-Rhubarb Compote

Ingredients:

 

• 1 lb fresh Rhubarb, trimmed and cut into 1/2" slices*
• 1 tbsp finely chopped candied ginger
• 1/2 cup honey*
• 1/3 cup apple cider*
• 2 strips lemon rind (lemon zest)*
• whipped cream*
• mint sprigs to garnish

Directions:

1. Combine rhubarb, ginger, honey, apple cider and lemon peel in a large saucepan.  Cover and cook over medium heat until rhubarb is tender, about 6-8 minutes, stirring occasionally.  (Rhubarb should be soft, but not falling apart.) 
2. Cool to room temperature, then refrigerate until ready to serve.  Serve as is or in a dish topped with whipped cream and mint.

*Ingredients available at Belltown

Cranberry-Grape Compote

Ingredients

• 1 package fresh cranberries*
• 3 cups seedless red grapes*
• 1 cup sugar
• 1/8 tsp salt

Directions

1. In a large sauce pan over med-high heat, bring cranberries, grapes, sugar and 1/2 cup of water to a boil. Reduce heat, and simmer until most of the cranberries have popped and grapes are falling apart, 10-15 minutes.
2. Remove from heat, add salt and stir to combine. Let cool to room temperature (will thicken as it cools).
3. Refrigerate in an airtight container up to 2 weeks. Serve at room temperature.

*Ingredients available at Belltown