Recipe by So Cal Gal
A spicy little compote that greatly benefits from a stint in the cooler! (Slightly adapted from a recipe in The All New Good Housekeeping Cook Book.) Fridge time not included in preparation time.
Top Review by Sydney Mike
I really enjoy making compotes & working with dried fruits, & this recipe is no exception! Doubled the recipe, which I followed right down the line & had A WONDERFUL COMPOTE! The recipe is now in my Holiday Gift Ideas cookbook! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
- 1 cup dried apricot, each cut into thirds (8 ounces)
- 1⁄4 cup brown sugar, packed
- 3 slices lemon peel, each 3-inch x 1-inch
- 1 cinnamon stick, 3-inch long
- 4 cups unsweetened apple juice (or unsweetened apple cider)
- 1 cup dried pitted prunes, each cut in half (8 ounces)
- 1⁄2 cup dried tart cherry (4 ounces)
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- In a large saucepan, mix together dried apricots, brown sugar, lemon peel, cinnamon stick, and unsweetened apple juice or cider; bring to a boil over high heat, then reduce heat and simmer for 5 minutes.
- Transfer mixture to a large dish or bowl; and mix in dried pitted prunes, dried tart cherries, and vanilla extract. Allow compote to cool completely; then remove lemon peel and cinnamon stick, cover, and refrigerate for at least 24 hours--or up to a week (compote thickens, and flavor develops, during fridge time).
- Stir compote before serving.