Fruit Compote Mix

By The Canadian Living Test Kitchen

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This recipe makes 5 cups servings

Nutritional Info
Per 1/2 cup (125 mL): about	-
cal	221221 cal
pro	2 g2g pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	58 g58g carb
fibre	6 g6g fibre
chol	0 mg0mg chol
sodium	7 mg7mg sodium
% RDI:	-
calcium	33 calcium
iron	1111 iron
vit A	1313 vit A
vit C	1717 vit C
folate	11 folate

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With its decorative spice bundle and colourful layers of dried fruits, this gift of a compote base not only is dramatically beautiful but also makes a spicy and sweet, classic accompaniment to cake or ice cream. Be sure to write down just how much water to add and how long to cook it on your gift tag.

Ingredients

4 slices (1/4 in/5 mm thick) oranges 4 4slices (1/4 in/5 mm thick) slices (1/4 in/5 mm thick) orangeoranges
1 strip ( 3x1 inch/8 X 2.5 cm) lemon rind 1 1strip ( 3x1 inch/8 X 2.5 cm) strip ( 3x1 inch/8 X 2.5 cm)lemon rind
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
1 cup dried apricots 1 1cup cupdried apricotdried apricots
1 cup dried cranberries 1 1cup cupdried cranberrydried cranberries
1/2 cup golden raisins 1/2 1/2cup cupgolden raisingolden raisins
1 cup pitted prunes 1 1cup cuppitted pruneprunes
8 black peppercorns 8 8black peppercornblack peppercorns
4 whole cloves 4 4whole cloves
4 cardamom pods 4 4cardamom podcardamom pods
2 cinnamon sticks 2 2cinnamon stickcinnamon sticks

Preparation

Arrange orange slices and lemon strip on baking sheet; bake in 200°F (100°C) oven, turning once, for 4 hours or until oranges are dried but still pliable.

In tall widemouthed jar with tight-fitting lid large enough to hold 5 cups (1.25 L), neatly layer granulated sugar, apricots, cranberries and raisins. Stand lemon strip and orange slices on top around edge to show through glass. Spoon prunes into centre. Seal jar.

Cut 6-inch (15 cm) square of double-thickness cheesecloth. Place peppercorns, cloves and cardamom pods in centre; bundle up and tie with cotton string. Tie cinnamon sticks to bundle; tie decoratively to jar. (Make-ahead: Store for up to 1 month.)

Additional information :

Fruit Compote:

Fruit Compote Mix
3 cups (750 mL) Water 750 mL

In large saucepan, heat contents in jar of Fruit Compote Mix with water until sugar dissolves. Untie cinnamon sticks from spice bag; add sticks and bag to pot.

Simmer for 30 minutes or until fruit is softened and some of the liquid is evaporated. Let cool. Discard spice bag. Add water if more syrup is desired. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)

Makes 4 cups (1 L).