Winter Fruit Compote Recipe
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
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
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. 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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