Ingredients
- 2 pc rosemary
- 2 pc oranges
- 2 pc cranberries
- Splenda to taste; or white sugarwater
Instructions
- First, peel the needles off half of one of the sprigs of rosemary and rough chop into tiny pieces.
- Zest one orange and juice both oranges into a medium saucepan. Place the saucepan, with the orange juice and zest, on the stove over medium heat, and add the cranberries, Splenda or sugar, and rosemary until sugar melts.
- Add in a 1/2 cup of the water. Stir together. Increase to medium-high heat, continually stirring as mixture starts to simmer/near boil.
- As mixture starts to boil, continually add water, a little at a time, to control for a thicker consistency, but keep berries from sticking to bottom by continually stirring. When the cranberries begin bursting, stir and add water (or don’t) until you have a thick, well mixed compote.
- Remove from heat, and while still warm (but not too hot), taste the mixture and adjust Splendaor sugar levels accordingly. Pull out the intact rosemary and discard. Let mixture cool.
- When mixture has cooled, pour into ice cube trays and freeze at least 2-3 hours before use.
- Fully frozen cubes can be stored in a freezer bag for future use.