You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.

Martha Stewart Living, December 2016

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Credit: Aya Brackett

Recipe Summary

prep:
20 mins
total:
50 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8 to 10 minutes. (Sauce will continue to thicken as it cools.) Let cool completely. Remove cinnamon stick and serve, or store, covered, in refrigerator up to 1 week.

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