This fruity twist on a classic butternut squash soup recipe is guaranteed to satisfy your taste buds! It adds a tangy flavor to your food too!
- ½ tsp cinnamon
- ¼ tsp ground ginger
- 2 cups fresh cranberries
- 1/8 tsp ground nutmeg
- 1 cup 100% cranberry-apple juice
- ¼ cup dark brown sugar
- Mix together cranberries, juice, brown sugar, cinnamon, ginger, and nutmeg in a medium saucepan over medium-high heat.
- Bring to a boil, reduce heat and simmer for 5 minutes or until cranberries have popped and mixture thickens.
- Allow to cool slightly. Stir a spoonful of this Cranberry Compote into the center of each bowl of Butternut Squash Soup. Stir if desired.