½ teaspoon each: ground cinnamon, ginger, and finely chopped fennel seeds
⅛ teaspoon ground cloves
⅓ cup juice and 2 teaspoon finely grated zest from 1 large orange
2 tablespoons balsamic vinegar
1 bag (10 ounces) frozen blueberries
¾ cup dried cranberries
½ cup toasted walnuts, chopped coarse
Instructions
Mix spices; bring juice, vinegar, blueberries and spice blend to a full boil in a large saucepan over medium high heat. Remove from heat and stir in cranberries, zest, and walnuts.
Cool and refrigerate until ready to use (Can be covered and refrigerated up to 5 days.)
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/spiced-blueberry-balsamic-compote/