3 ratings

Cranberry-Apricot-Fig Compote

Cooks in 5 minutes
E. Jason Wambsgans / Chicago Tribune

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.


Total time incorporates cooling. 


  • 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 Tablespoons honey
  • 1 Tablespoon butter
  • Grated zest of 1 small lemon


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.