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Old-Fashioned Fruit Compote

A perfect partner for your Christmas goose, this warm and fruity side dish can simmer while you prepare the rest of your menu, or make it a day ahead and reheat before serving. —Shirley A. Glaab, Hattiesburg, Mississippi
  • Total Time
    Prep: 15 min. Cook: 1 hour
  • Makes
    8 cups

Ingredients

  • 1 can (20 ounces) pineapple chunks, undrained
  • 1 can (15-1/4 ounces) sliced peaches, undrained
  • 1 can (11 ounces) mandarin oranges, undrained
  • 1 package (18 ounces) pitted dried plums (prunes)
  • 2 packages (3-1/2 ounces each) dried blueberries
  • 1 package (6 ounces) dried apricots
  • 1/2 cup golden raisins
  • 4 lemon zest strips
  • 1 cinnamon stick (3 inches)
  • 1 jar (10 ounces) maraschino cherries, drained

Directions

  • Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.
Nutrition Facts
1/4 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 31g carbohydrate (22g sugars, 2g fiber), 1g protein.

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  • cooking4myboys
    Dec 26, 2010

    I made this in the crockpot, cooking on high for an hour and then low for an hour. It was amazing! Easy, no fuss, light finish to the meal.