This recipe was inspired by Sheana Davis of Epicurean Connection, a local legend for her huge heart as well as her rockstar cheeses and dishes. She mentioned using Cabernet Sauvignon to make a compote in a "wine, cheese, and all things Sonoma" Zoom discussion.
The smell of this brewing on the stove is enough to melt even the hardest heart. Simply divine!
Since I had a 3 day old bottle of Cabernet Sauvignon open on the counter, I poured the last of it, about 2 cups, into a narrow but tall sauce pan. I added an equal amount of fresh cranberries; a stainless steel teaball full of Mulling Spice; and about 1 cup of sugar.
1 part Cabernet Sauvignon
1 part fresh Cranberries
1/2 part sugar
1 TBS (more or less) of Mulling Spice in a stainless steel teaball or other tea-steeping device. Available here: Hippocras, Mulling Spice – Pentacle Herbs
Then I simmered it until it cooked down to my desired thickness which was a jam-like consistency. You can speed up the time with cornstarch to thicken, but I prefer to let it happen naturally.
After pulling it from the heat, I added a teaspoon of Vanilla and put it in the refrigerator.
Here it is pictured with crostini, soft cheese (I used ricotta and also a spreadable swiss) and a bit of dried Marigold. Orange zest would likely taste better than the Marigold, but I prefer flowers to fruit.