Crock Pot Dried Fruit Compote

On a wintry evening what’s more cozy than compote, like this one with dried cranberries and apricots, apples, and easy canned pie filling.

    • 5 cups mixed dried fruits (I used a combination of dried plums, apricots, figs, cranberries, raisins and raisins)
    • 2 cups cranberry juice
    • ½ cup white zinfandel wine
    • ¼ cup fig preserves or orange marmalade
    • 1 cinnamon stick (5-inch, broken in half)
    • 1 teaspoon grated lemon zest
    • 2 teaspoons vanilla
  1. Stir the dried fruits, cranberry juice, wine, preserves, cinnamon stick pieces and lemon zest in a 4-quart slow cooker. Cover and cook on LOW for 3 to 4 hours, until the fruit has softened and mixture thickened. When finished cooking, turn off the slow cooker. Remove and discard cinnamon stick pieces. Stir in the vanilla.
  2. Enjoy warm or cold.
  3. Transfer the mixture to small glass jars or to one large storage container. This easy dried fruit compote will keep for 3-4 weeks in the refrigerator.

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