Dried Fruit Compote

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.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 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

1. 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.
2. 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).
3. Stir compote before serving.