Winter Fruit Compote Recipe

5 1
Winter Fruit Compote Recipe
Winter Fruit Compote Recipe photo by Taste of Home
Publisher Photo

Winter Fruit Compote Recipe

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5 1
Publisher Photo
You can make this colorful and easy fruit relish up to a week in advance. It’s an outstanding accompaniment to turkey, chicken or pork throughout the holiday season. —Esther Chesney, Carthage, Missouri
MAKES:
10 servings
TOTAL TIME:
Takes: 20 min.
MAKES:
10 servings
TOTAL TIME:
Takes: 20 min.

Ingredients

  • 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

Directions

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.
Turn off heat; stir in apricots, raisins and walnuts. Refrigerate leftovers. Yield: 2-1/2 cups.

Test Kitchen tips
  • Serve over waffles, pancakes or French toast and sprinkle with powdered sugar.
  • Originally published as Winter Fruit Compote in Light & Tasty December/January 2008, p27

    Nutritional Facts

    1/4 cup: 161 calories, 4g fat (0 saturated fat), 0 cholesterol, 12mg sodium, 32g carbohydrate (28g sugars, 3g fiber), 2g protein.

    • 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
    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. Refrigerate leftovers. Yield: 2-1/2 cups.

    Test Kitchen tips
  • Serve over waffles, pancakes or French toast and sprinkle with powdered sugar.
  • Originally published as Winter Fruit Compote in Light & Tasty December/January 2008, p27

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