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Fruit Compote

This artful fruit compote is colorful and versatile. It can be served "as is" for family meals; as a topping on angel food, sponge, or pound cake for company; or for those favorite winter comfort foods, rice and tapioca pudding.

1/2 cup sugar
1 1/2 cups water
1-inch piece fresh ginger, peeled and very thinly slivered
1 cup dried fruit mix
2 cups fresh or frozen cranberries
1 orange, peeled and sectioned
1 Granny Smith apple, peeled, cored and
   cut into small, thin wedges

In large saucepan, combine sugar, water and ginger.  Bring to a boil over high heat.  Add dried fruit mix.  Bring back to a boil and immediately reduce heat to low simmer.  Cook, uncovered, until fruit is not quite tender, about 5 minutes.

Add cranberries and simmer, stirring occasionally, until cranberries pop.  Stir in orange and apple.  Remove from heat and allow to cool down.  Serve warm or at room temperature.

Makes 6 servings. Per serving: 161 calories, less than 1 g. total fat (0 g. saturated fat), 42 g. carbohydrate, 1 g. protein, 4 g. dietary fiber, 5 mg. sodium.

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