Merlot Cranberry-Blueberry Compote

Brunch, Condiments, Gifts, Holiday


1 cup granulated sugar

1/2 cup dry red wine (Merlot, Bordeaux, Cagernet Savignon, etc)

6 whole cloves

3 whole allspice

2 sticks cinnamon

1/2 tsp grouond mace

1/2 cup Craisins

2 cups fresh blueberries

2 cups fresh cranberries

1/2 cup finely chopped walnuts

zest from 1 fragrant orange


Serve with soft cheese and crostini for an appetizer, with turkey or pork roast, or with sausage and biscuits at brunch.


Combine sugar, wine & spices in a non-stick pot. Bring to a simmer over medium-low heat, stirring to dissolve sugar. Let simmer for 5-10 minutes, then removed cloves, allspice & cinnamon. (Count to make sure that you have all of them.)

Stir Craisins into wine mixture. Simmer for about 5 minutes, then stir in blueberries. When the mixture returns to a simmer, stir in fresh cranberries. Cook, stirring occasionally, until most of the cranberries have popped. Stir in walnuts & orange zest, then remove from heat.

When cool, put into pretty glass jars for gifting.