Spiced Fruit Compote Recipe
Spiced Fruit Compote Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Cinnamon, cloves and ginger spice up convenient canned fruit in this warm medley that's ideal for a cool morning. The recipe was sent in by Thelma Hale from Osborne, Kansas.
Recommended: Pear Desserts
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cinnamon sticks (2 inches)
  • 12 whole cloves
  • 1-1/2 cups orange juice
  • 2/3 cup raisins
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 can (15-1/4 ounces) apricot halves
  • 1 can (15-1/4 ounces) sliced pears, drained
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 1 can (15 ounces) pitted dark sweet cherries, drained

Directions

Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
In a large saucepan, combine the orange juice, raisins, brown sugar, salt and ginger. Add spice bag; bring to a boil. Reduce heat and simmer for 8 minutes. Add fruit; simmer for 3 minutes. Discard spice bag. Serve fruit warm or cold with a slotted spoon. Yield: 8 servings.
Originally published as Spiced Fruit Compote in Quick Cooking March/April 2005, p63

  • 2 cinnamon sticks (2 inches)
  • 12 whole cloves
  • 1-1/2 cups orange juice
  • 2/3 cup raisins
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 can (15-1/4 ounces) apricot halves
  • 1 can (15-1/4 ounces) sliced pears, drained
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 1 can (15 ounces) pitted dark sweet cherries, drained
  1. Place cinnamon sticks and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
  2. In a large saucepan, combine the orange juice, raisins, brown sugar, salt and ginger. Add spice bag; bring to a boil. Reduce heat and simmer for 8 minutes. Add fruit; simmer for 3 minutes. Discard spice bag. Serve fruit warm or cold with a slotted spoon. Yield: 8 servings.
Originally published as Spiced Fruit Compote in Quick Cooking March/April 2005, p63

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