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Hot Fruit Compote

 Hot Fruit Compote
This simple-to-prepare compote is a tasty way to get fruit into your meal when fresh fruit is not plentiful. Perfect with ham, pork, chicken or turkey, this dish can also help to stretch a meal when guests pop in.
12 ServingsPrep: 10 min. Bake: 50 min.


  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 2 tablespoons cornstarch
  • 2 pounds apples, peeled and sliced
  • 1 can (8 ounces) pineapple chunks, drained
  • 1 can (16-1/2 ounces) pitted Bing cherries, drained
  • 1-1/2 cups fresh or frozen cranberries
  • 1 package (6 ounces) dried apricots, cooked and drained
  • 1/4 cup white wine, optional


  • In a large bowl, combine orange juice concentrate and cornstarch;
  • stir until smooth. Add fruit; stir to coat. Pour into a buttered
  • 3-qt. casserole. If desired, pour wine over all. Cover and bake at
  • 350° for 50 to 60 minutes or until hot and bubbly. Yield: 12
  • servings.
Nutritional Facts: 1 serving (1/2 cup) equals 164 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 41 g carbohydrate, 4 g fiber, 2 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.