Apricot Citrus Cranberry Compote
2/3 cup sugar
1/2 cup picked over cranberries
6 ounces dried apricots
2 navel oranges
In a small saucepan, combine 1/3 cup of sugar and 1/3 cup of water, bring mixture to a boil, stir until sugar is dissolved. Add cranberries and simmer 5 minutes or until they have barely popped. Transfer mixture to a small bowl and let cool or chill in refrigerator, covered. In the saucepan, combine the remaining sugar with 1/3 cup of water, bring to boil, stir until sugar is dissolved, and add apricots. Simmer, covered, for 5 minutes. Transfer apricots and syrup to another small bowl and let cool.
Working over a bowl, cut away the rinds and piths from grapefruit and oranges with a serrated knife and cut the fruit into sections. Chill. Everything may be prepared in advance up to this point. Mix the citrus sections, cranberries, and apricots with their syrup together and serve.
Serves 6 to 8.
We have this fruit compote for brunch on Christmas day with quiche, bagels, and scones or cinnamon rolls. On the "big food" holidays, we usually have just two meals, brunch and dinner, with maybe a little something to nibble inbetween.
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