CRANBERRY AND RASPBERRY COMPOTE

NGREDIENTS:

1/2 teaspoon (2.5 ml) gelatin 1 tablespoon (15 ml) water 1 cup (250 ml) fresh or frozen cranberries 3/4 cup (180 ml) sugar 1 tablespoon (15 ml) lemon juice 1 1/2 cups (375 ml) frozen raspberries

PREPARATION:

In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.

In a saucepan, bring the cranberries, sugar, and lemon juice to a boil, stirring frequently. Simmer for about 5 minutes or until the mixture thickens and the cranberries pop.

Add the raspberries and bring to a boil. Continue cooking for about 2 minutes, stirring constantly. Add the gelatin mixture and stir to combine. Transfer to a bowl and let cool. Cover and refrigerate until completely chilled.

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