Dark Cherry and Cranberry Compote


  • 1/2 cup St. James Winery Velvet Red Wine
  • 1-1/2 cups fresh cranberries
  • 2 three-inch strips lemon rind
  • 1 (16-ounce) bag frozen pitted dark sweet cherries
  • 2/3 cup sugar
  • 3 tablespoon fresh lemon juice


  1. Combine the first four ingredients in a large saucepan over medium heat: cook 10 minutes or until fruit is soft, stirring occasionally.
  2. Stir in sugar and juice. Bring to a boil; reduce heat and simmer until thick, about 25 minutes, stirring occasionally.
  3. Discard lemon rind. Cool.

Serving Suggestion

While it’s still warm, drizzle a spoonful of this fabulous, fruity treat over vanilla ice cream and garnish with a sprig of mint. Or spoon chilled compote over angel food cake.