Autumn Fruit Compote

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

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  • Servings: Makes 5 cups

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  • 1 1/4 cups dry white wine
  • 1 cup fresh orange juice
  • Two 2-inch strips of orange zest
  • 1/2 cinnamon stick
  • 1/2 teaspoon allspice berries, crushed
  • 1/2 cup dried apricots, cut into 1/2-inch dice
  • 1/4 cup golden raisins
  • 1/2 cup corn syrup
  • 2 Granny Smith apples—peeled, cored and cut into 1-inch pieces
  • 2 Bosc pears—peeled, cored and cut into 1-inch pieces
  • 6 pitted prunes, halved
  • 1/2 cup fresh cranberries
  • 1/4 cup distilled white vinegar

How to make this recipe

  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.

Contributed By Published November 2003

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