This chunky, mixed-fruit compote is a great accompaniment to the capons and other savory Thanksgiving dishes.Plus: Ultimate Thanksgiving Guide More Condiment Recipes

Tom Valenti
November 2003

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Recipe Summary

active:
20 mins
total:
1 hr
Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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