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Winter Fruit Compote Recipe

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“You can make this colorful and easy fruit relish up to a week in advance and refrigerate it,” says Esther Chesney from Carthage, Missouri. “It makes a great accompaniment to turkey, chicken or pork throughout the holiday season.”
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours + cooling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours + cooling
MAKES: 10 servings


  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 2/3 cup packed brown sugar
  • 1/4 cup orange juice concentrate
  • 2 tablespoons raspberry vinegar
  • 1/2 cup chopped dried apricots
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts, toasted

Nutritional Facts

1/4 cup equals 161 calories, 4 g fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fruit 1/2 fat.


  1. In a 1-1/2-qt. slow cooker, combine cranberries, brown sugar, orange juice concentrate and vinegar. Cook, covered, on low until cranberries pop and mixture is thickened, 1-1/4 to 1-3/4 hours.
  2. Turn off heat; stir in apricots, raisins and walnuts. Cool to room temperature. Refrigerate leftovers. Yield: 2-1/2 cups.
Originally published as Winter Fruit Compote in Light & Tasty December/January 2008, p27

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