Cranberry-and-Dried-Fruit Compote

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Cranberries only need to be cooked for a few minutes before they burst and form a cranberry sauce. Slideshow: Delicious, Quick Side Dishes Plus: Ultimate Thanksgiving Guide

By Melissa Rubel Jacobson

November 2009

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Recipe Summary

total:

10 mins

Yield:

12

Ingredients

One 12-ounce bag fresh cranberries
3/4 cup golden raisins
1/2 cup dried cherries
1/2 cup dried black mission figs, quartered
2/3 cup sugar
1 1/4 cups water

Directions

Step 1
In a medium saucepan, combine the cranberries with the raisins, cherries, figs, sugar and water. Bring to a boil and cook over moderately high heat until the cranberries burst, about 6 minutes. Scrape into a bowl and refrigerate until chilled, about 3 hours.

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Make Ahead

The compote can be refrigerated for up to 2 weeks. Serve chilled or warmed.

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