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Fruit Compote in Red & White Wine

Contributed By: Douglas, NY | See all of Douglas's recipes
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Active Time:  1 Hour 30 Minutes
Total Time:  2 Hours 10 Minutes
This is a succulent stimulating substitute for ordinary cranberry sauce. Can also be served with vanilla ice cream for dessert !
Fruit Compote in Red and White Wine  (makes 16 servings)
1 1/2 cups slivered orange(Sunkist navel) peel w/pith + 1  fat lemon's peel slivered w/pith
3/4 cup of honey
3 1/2 - 4 lbs mixed dried fruit including apples, apricots, pears, peaches, prunes, raisins, sultanas, cranberries, mangoes, pineapple. Chop dried fruit into bits.
1 bottle of dry red wine (I used Cabernet Sauvignon)
2/3 bottle of a slightly sweet white wine (I used Muscat de Frontignan)
2 tbs of Grand Marnier
1 1/2 cups of pulpy orange juice
5 cinnamon sticks
1. Put orange peel and honey in 3-4 quart heavy saucepan and while stirring simmer slowly until peel begins to look transparent (about 12-15 minutes).

2. Add other ingredients and simmer until fruit is tender--about 50-60 minutes--if too much liquid evaporates (i.e., is almost gone) add OJ. Stir occasionally.

3. Take saucepan from heat and allow it to cool to room temperature. Remove cinnamon sticks. Chill in refrigerator before serving. [It should be served in separate small bowls so it stays chilled and is not touched by hot foods and gravy.]

Date Added: 11/10/2009
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