Winter Fruit Compote Food

WINTER FRUIT COMPOTE

Steps:

• 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.

WINTER FRUIT COMPOTE

Steps:

• In 4-cup glass measuring cup, stir ruby port, orange juice and brown sugar until sugar is dissolved.
• In ungreased 11x7-inch pan, mix remaining ingredients. Pour port mixture over dried fruit mixture; toss gently to combine. Cover with foil; refrigerate 12 to 24 hours.
• Heat oven to 350°F. Bake compote covered 45 to 50 minutes or until thoroughly heated and fruit is soft. Let stand 15 minutes. Remove and discard star anise. Serve with slotted spoon.

10-MINUTE WINTER FRUIT COMPOTE

Steps:

• Tip the dried fruit, orange juice and whole spices into a microwaveable bowl. Microwave on High for 4-5 mins, stirring halfway through until the juices become sticky and the fruits are plump.
• Leave the compote to stand for a minute and serve in bowls with spoonfuls of yogurt or fromage frais.

WINTER FRUIT COMPOTE

Steps:

• In large saucepan, combine sugar, water and ginger; bring to a boil over high heat.
• Add dried fruit and bring back to a boil; 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 and allow to cool down.
• For dessert, serve warm over ice cream, or at room temperature over a plain cake, such as angel food cake or pound cake.
• Can also be served with yogurt; makes a particularly nice breakfast.

WINTER FRUIT COMPOTE WITH SELECTION OF CHEESE

Steps:

• In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.
• Serve the compote at room temperature with the cheese.

WINTER FRUIT COMPOTE WITH GINGER

Steps:

• In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice. Reserve 1 large piece of the preserved ginger and in a blender or food processor purée the remaining ginger with the syrup and the reserved orange juice. In a deep 2-quart glass serving dish arrange half the cranberries, drizzle them with about 1/2 cup of the ginger mixture, and top them with the grapes. Drizzle the grapes with about 1/2 cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about 1/2 cup of the remaining ginger mixture. Top the grapefruit with the pineapple, drizzle it with the remaining ginger mixture, and arrange the remaining cranberries on top. Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips.

OLD-FASHIONED FRUIT COMPOTE

Steps:

• 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.