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Daytime Cooking with Wine

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Crimson Red Blended Berry Compote

Recipe courtesy of Emily Ellyn, Retro Rad Television Chef, more at


Prep Time: 15 minutes, Cook Time: 20 minutes, Total Time: 25 - 30 minutes

Yield 12; 8 ounce jars plus extra for the refrigerator




(750-millileter) bottle Fetzer Crimson Red Blend

4 each cinnamon sticks

10 each whole cloves

3 each whole star anise

10 cups fresh or frozen mixed berries

1 lemon, zest finely grated

3 tablespoons candied ginger, minced
2 cups sugar

2 tablespoons unsalted butter

2 (1.75-ounces)packages Sure Jell


Special Equipment: 12 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot




Pour Fetzer Crimson Red Blend into a large pot and bring it to a simmer with the cinnamon, cloves and star anise. Simmer on low heat for 10 minutes.

Remove the spices, then add the mixed berries and ginger. Bring the mixture to a rolling boil.

Meanwhile in a medium sized bowl whisk the sugar and pectin together - this will keep the pectin from lumping up.

When the berries are boiling, stir in the sugar, pectin and butter (The butter will keep the mixture from foaming up).

Once the compote has reached a rolling boil again you can turn down the heat and keep it at a low boil for about 5 minutes, stirring often. **Do the jam test - pour a little down the back of a frozen spoon. Run your finger through it. It should make a path that stays open. If not, boil a few more minutes and test again. Your jam is done when the jam coats the back of the spoon according to the spoon test!

Can according to the below Retro Rad Home Canning Instructions.


Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

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