Rosemary-Infused Cranberry Compote with Sweet Ricotta

  • Zest and juice of 1 orange
  • 1 apple, cored and diced small
  • 1 sprig fresh rosemary
  • 1 1/4 cup brown sugar, divided
  • 12 oz fresh cranberries
  • Zest of 1 lemon
  • 16 oz fresh ricotta
  • Rosemary Maple Glazed Mixed Nuts, for garnish

A holiday dessert that’s not too sweet or heavy, this recipe pairs a well-balanced compote with a fluffy, lightly-sweetened fresh ricotta, making for both a beautiful presentation and taste experience!

Combine orange zest and juice, apple, rosemary, 1 cup of brown sugar, and cranberries in a medium saucepan, bringing it to a simmer and stirring gently until sugar is dissolved.  Cook, stirring occasionally, until cranberries have softened and begin to burst, about 15 minutes.  Remove rosemary, let cool completely and then refrigerate until needed.  Combine ricotta with remaining brown sugar and lemon zest in small bowl.  To assemble, fill bottom 1/3 of wine glass with cranberry compote, top with an equal amount of sweet ricotta, and garnish with rosemary maple glazed nuts.  Serve either alone or with shortbread.