Dried-Fruit Compote
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FROM: - McCall's Best Recipes - 1990 INGREDIENTS
2 cups assorted dried fruit (apricots, raisins, figs, pears, peaches and apple slices)
1/4 cup citrus-fruit peel strips
2 cups cold water
1 cup firmly packed light-brown sugar
1 cup granulated sugar
1-1/2 cups apple cider or apple juice
1/4 cup brandy
2 (2-inch) cinnamon sticks
4 whole allspice
2 whole cloves
1/2 cup cranberriesIn 3-quart saucepan, combine dried fruit (except apple slices, if using) and peel strips with water. Bring to boiling; simmer, covered, 5 minutes, or until fruit softens. Add apple slices at last minute. Drain fruit in colander.
In same saucepan, combine sugars, cider and brandy. Tie spices in cheesecloth square; add spice bag to saucepan. Bring to boiling, stirring until sugar dissolves. Return dried fruit and peel strips to saucepan; simmer, covered, stirring occasionally, 10 minutes, or until fruit is almost plump. Add cranberries; cook 5 minutes. Remove and discard spice bag.
Ladle fruit and syrup into 1-quart jar. Cover; cool completely. Store mixture in refrigerator at least 1 week before using to allow flavors to blend.
Makes 1 quart