Food Cranberry Compote By Yankee Magazine|Nov 20 2002| Yankee Magazine More by Yankee Magazine PRINT Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Login to post a commentLogin This compote is tangy – very refreshing. I would recommend making it at least several days in advance, so the flavors have a chance to mellow. Reply This was so good I used it in a culinary school function. Reply As a newly diagnosed type 2 diabetic, I had to substitute Splenda for the sugar. Tasted as good as the original recipe. Thanks Yankee! Reply You might also like...FoodYankee Magazine“Weekends with Yankee” Season 9 Recipes By Yankee Magazine FoodYankee Custom EditorsGifts from Florida Citrus Celebrate Health This New Year By Yankee Custom Editors FoodYankee Magazine5 Citrus Recipes to Brighten Your Winter Table By Yankee Magazine FoodAmy TraversoThe Best Things Our Food Editor Ate This August By Amy Traverso
This compote is tangy – very refreshing. I would recommend making it at least several days in advance, so the flavors have a chance to mellow. Reply
As a newly diagnosed type 2 diabetic, I had to substitute Splenda for the sugar. Tasted as good as the original recipe. Thanks Yankee! Reply
This compote is tangy – very refreshing. I would recommend making it at least several days in advance, so the flavors have a chance to mellow.
This was so good I used it in a culinary school function.
As a newly diagnosed type 2 diabetic, I had to substitute Splenda for the sugar. Tasted as good as the original recipe. Thanks Yankee!