I used frozen rhubarb for a lower carb option, but cranberries don't have very many carbs so feel free to use fresh cranberries in place!
Ingredients:
2- 12 oz bags of frozen rhubarb
1-1/4 Cup brown sugar substitute
Zest from 1 lemon
Zest from 1 orange
1 Cup frozen raspberries
1/2 Cup low carb red wine
2 Tablespoons granulated sweetener of your choice
1 Tablespoon cinnamon
1/2 Teaspoon ground cloves
1/2 Teaspoon allspice
1 Tablespoon vanilla extract
Directions:
In a 6 quart crockpot, add all ingredients and cook over low heat for 6 hours. Remove half of the cooked compote and using an immersion blender, blend the remaining half until it is smooth. Add the other half back in and mix.
Serve hot and refrigerate any leftovers.