Spiced Plum-and-Port Compote
- Total Time
This version is made with fresh plums, ginger for zing, and a splash of ruby port. For an alcohol-free version, try substituting fresh orange juice for the port.
cinnamon stick(s)2 average
ginger root⅛ oz, 4 fresh, peeled slices
peppercorn⅛ oz, 8 black variety
whole cloves⅛ oz, (about 5)
packed brown sugar½ cup(s)
table wine½ cup(s), ruby port variety
cranberry juice cocktail½ fl oz
plum(s)1 ½ pound(s), fresh, (about 9 medium), halved and pitted
fresh lemon juice1 Tbsp
- Place the cinnamon, ginger, peppercorns, and cloves in the center of a 5-inch square of cheesecloth. Gather up the edges of the cheesecloth and tie them together with kitchen string. Place in a medium saucepan, along with the sugar, port, and cranberry juice. Cover and bring to simmer over medium heat; reduce the heat to low and simmer 10 minutes.
- Meanwhile, slice each plum half into thirds. Add to the saucepan, return to a simmer and cook, covered, until the plums are soft, 10–12 minutes. Remove from the heat, stir in the lemon juice and let cool in the pan. Refrigerate for at least 2 hours or up to 5 days. Serve cool or at room temperature. Yields scant 1/2 cup per serving.