Compota de Frutas (Cranberry and Winter Fruit
Compote)
adapted by Michael McCabe
Servings: 12
Cuisine: Spanish
Categories: Alcoholic,
Condiment/Relish, Fruit, Sauce, Served Cold, Simmer, Vegan
Source: cookinglight.com,
2004 & December, 1995 issue of Bon Appetit
Copyright: 2008
-----
Software
...
1 pound mixed dried
fruits (such as prunes, pears, apricots, peaches, apples and figs), cut into
1/2-inch pieces
1/2 cup golden raisins
1/2 cup dried
cranberries
1 1/2 cups
Johannisberg Riesling
1 1/2 cups fresh
orange juice
2/3 cup sugar
1/2 pound fresh
cranberries
1 teaspoon grated
lemon peel
2 teaspoons grated
orange peel
4 cinnamon sticks
8 whole cloves
1 cup seedless red
grapes
---
Hardware
...
microwave safe bowl
microwave
large saucepan with
cover
-----
-----
Combined all the dried fruit (mixed,
raisins, cherries) and 1 cup riesling in a microwave-safe bowl. Microwave at
high 1 minute. Set aside.
Combine the remaining riesling, orange
juice, sugar, fresh cranberries, and rinds in a large saucepan, stirring well;
bring to a boil. Simmer until cranberries just begin to pop. Add dry fruit
mixture, cinnamon sticks and clove; cover, reduce heat. Simmer compote until
fruits are tender and liquid is reduced to syrup, stirring occasionally, about
20 minutes. Mix in grapes. Pick out cinnamon sticks and cloves. Cool compote to
room temperature; cover tightly and refrigerate. (Can be prepared up to 3 days
ahead. Keep refrigerated.)
-----