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.
- Portion size 25 servings
Ingredients
Method
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.)
Nutritional facts <b>Per 1/2 cup (125 mL):</b> about
- Sodium 7 mg
- Protein 2 g
- Calories 221.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 58 g
%RDI
- Iron 11.0
- Folate 1.0
- Calcium 3.0
- Vitamin A 13.0
- Vitamin C 17.0
