Cranberry Fruit Compote
(From Jamestown, NY's "Post Journal" newspaper--Nov. 12th, 2001)
This artful fruit compote is colorful and versatile. It can be served "as is"
for family meals; as a topping on angel food, sponge, or pound cake for company;
or for those favorite winter comfort foods, rice and tapioca pudding.
1/2 c. sugar;
1+1/2 c. water;
1-inch piece fresh ginger, peeled and very thinly slivered;
1 c. dried fruit mix;
2 c. fresh or frozen cranberries;
1 orange, peeled and sectioned;
1 Granny Smith apple, peeled, cored and cut into small, thin wedges;
In large saucepan, combine sugar, water and ginger. Bring to a boil over high
heat. Add dried fruit mix. Bring back to a boil and immediately reduce heat to
low simmer. Cook, uncovered, until fruit is not quite tender--about 5 minutes.
Add cranberries and simmer, stirring occasionally, until cranberries pop. Stir
in orange and apple. Remove from heat. Serve warm or at room temperature. Makes