Ingredients for Polish Twelve Fruit Compote
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How to Make Polish Twelve Fruit Compote
- In a 6-quart pot, combine 4 cups water, 1 cup mixed dried fruits (such as apricots, figs, and pears), ½ cup pitted prunes, and ½ cup raisins.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the fruits are plump and tender. Stir occasionally to prevent sticking.
- Add 1 cup pitted dark sweet cherries, 1 medium apple, peeled, cored, and chopped, and ½ cup fresh or frozen cranberries.
- Stir in 1 cup granulated sugar (or to taste), the juice of 1 lemon, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and a pinch of ground nutmeg.
- Cover and simmer for another 5 minutes, allowing the flavors to meld.
- Grate the zest of 1 orange and set aside. Juice the orange.
- Peel and segment the orange, removing any seeds. Add the orange segments to the pot.
- Stir in 1 cup seedless green grapes (or other fruits like cranberries or pomegranate seeds) and 2 tablespoons brandy (optional).
- Bring the compote just to a gentle boil, then remove from heat.
- Stir in the reserved orange zest.
- Cover the pot and let the compote stand for at least 15 minutes to allow the flavors to fully develop. Serve warm or chilled.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
131g
Fat
0g
Carbs
21g
