Cranberry and Tart-Cherry Compote

1. 1

   Grate 1 1/2 teaspoons peel from lime; set aside.

2. 2

   Cut off all peel and white pith from lime.

3. 3

   Working over bowl, cut between membranes to release lime segments.

4. 4

   Bring cranberry juice to boil in large saucepan.

5. 5

   Add lime segments, fresh cranberries, and next 4 ingredients; bring to boil.

6. 6

   Reduce heat to medium; simmer until mixture thickens, about 8 minutes.

7. 7

   Add currant jelly.

8. 8

   Simmer until jelly is melted, stirring occasionally, about 2 minutes.

9. 9

   Remove from heat.

10. 10

    Stir in lime peel and coarse salt.

11. 11

    Transfer to small bowl.

12. 12

    Cover; chill at least 4 hours.

13. 13

    DO AHEAD: Can be made 1 week ahead.

14. 14

    Keep chilled.

15. 15

    Discard cinnamon stick before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.