Cranberry and Apricot Compote

Serves 4-6
Calories: 108 kcal/serving

Healing Foods, Miriam Polunin, pg 132

Ingredients

Method

1. Place the apricots in a saucepan, cover with water, brign to the boil and simmmer for 5 minutes. Drain and add fresh cold water to cover.

2. Return to the boil. Reduce the heat and simmer, covered, for 20 mins until tender.

3. Add the cranberries, return to the boil and continue cooking over a meduim heat for 6-8 minutes, until the cranberries have burst.

4. Pour into a serving dish with enough of the liquid to cover. Add honey to taste. Serve hot or cold.