New recipe! This Roasted Raspberry and Elderberry Compote is sweet and tangy, eaten best on a nice spring day or as a topping on your favorite dish like this almond crusted halibut. But it would also make your heart sing on some baked Brie.
1-10 ounce bag of frozen raspberries or 2.5 cups fresh
1 tablespoon coconut sugar
1/4 cup finely diced red onion
1/2 teaspoon minced garlic
1/4 teaspoon chipotle chili pepper powder
1 tablespoon coconut oil
1/4 cup honey
2 tablespoon Sambucol Elderberry syrup
Pinch of salt
Small squeeze of lemon
Optional herbs : basil, parsley, rosemary
Optional : chopped pecans or pistachios
Preheat oven to 400 degrees. Lay frozen or fresh raspberries on a cookie sheet lined with parchment paper. Sprinkle the coconut sugar over the top. Roast for 8-10 minutes.
In a medium sauce pan on medium heat, melt the coconut oil and add the onion. Cook until translucent and add the garlic. Add the roasted raspberries to the pan. Stir to combine and add the chipolte chili pepper powder, lemon, and salt. Remove from heat and let it cool for about 10 minutes before you add the elderberry syrup and honey.
It is tangy, sweet, and savory. The flavors work so well together. It can be enjoyed as a compliment to dinner, or the star of an appetizer tray at your next party.
How to Enjoy:
On top cream cheese, baked brie, or cashew cheese as an appetizer with crackers
Smoked pork tenderloin
Grilled turkey breasts
Possibilities are endless!
Recipe by Michal Grape - Instagram: @michalgrappe