Chyrel's Recipes From Friends


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.



Ingredients:
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;
Directions:
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 6 servings.

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2004

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