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Autumn Fruit Compote

  • ACTIVE: 20 MIN
  • SERVINGS: Makes 5 cups

This chunky, mixed-fruit compote is a great accompaniment to the capons and other savory Thanksgiving dishes.

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  1. 1 1/4 cups dry white wine
  2. 1 cup fresh orange juice
  3. Two 2-inch strips of orange zest
  4. 1/2 cinnamon stick
  5. 1/2 teaspoon allspice berries, crushed
  6. 1/2 cup dried apricots, cut into 1/2-inch dice
  7. 1/4 cup golden raisins
  8. 1/2 cup corn syrup
  9. 2 Granny Smith apples—peeled, cored and cut into 1-inch pieces
  10. 2 Bosc pears—peeled, cored and cut into 1-inch pieces
  11. 6 pitted prunes, halved
  12. 1/2 cup fresh cranberries
  13. 1/4 cup distilled white vinegar
  1. In a large saucepan or medium enameled cast-iron casserole, combine the wine with the orange juice and zest. Put the cinnamon and allspice in a double layer of cheesecloth, tie into a bundle and add to the pan, then bring to a boil, cover and simmer over low heat for 15 minutes. Add the apricots and raisins, cover and simmer until almost tender, about 5 minutes. Add the corn syrup, apples and pears and simmer over moderate heat until barely tender, about 5 minutes. Add the prunes, cranberries and vinegar and simmer until the cranberries are tender, about 4 minutes.
  2. Strain the fruit over a bowl and return the cooking liquid to the pan along with the spice bundle. Boil the liquid until reduced to 1 cup. Discard the spice bundle. Add the fruit to the bowl and pour the liquid over it. Stir to combine. Let cool to room temperature; serve.
Make Ahead
The compote can be refrigerated for up to 1 week. Bring to room temperature before serving.