Cranberry-Apricot-Fig Compote
Cranberry-Apricot-Fig Compote
This tasty cranberry-apricot-fig compote is perfect with pancakes, biscuits or pretty much any breakfast food. This recipe by JeanMarie Brownson was originally published in the Chicago Tribune.
Prep Time
5
minutes
Cook Time
5
minutes
Servings
6
servings
Total time: 1.15 hours
Ingredients
- 1 1/2 cup dried apricot halves, quartered (8 ounces)
- 1/2 cup diced dried mission figs (3 ounces)
- 1/4 cup dried cranberries
- 1 cup fresh-squeezed orange juice
- 2 tablespoon honey
- 1 tablespoon butter
- grated zest of 1 small lemon
Directions
- Put the fruit and orange juice into a medium glass or ceramic baking dish. Microwave on high, stirring often, until very hot, 4 or 5 minutes. (Be careful: The bowl will be very hot.)
- Stir in honey, butter and lemon zest; let cool about 1 hour. Juices will thicken. Serve warm or at room temperature.