Citrus Compote

Cooking Light
4 servings


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4 small navel oranges
2 large red grapefruit
3/4 cup water
1/4 cup sugar
2 tablespoons triple sec or other orange-flavored liqueur
1 tablespoon grenadine


Remove rind from 2 oranges using a vegetable peeler (avoid the white pith of the rind). Cut orange rind into 1-inch strips to equal 3 tablespoons. Repeat procedure with 1 grapefruit.

Peel and section all oranges and grapefruit over a large bowl; squeeze membranes to extract juice, reserving 1/4 cup juice. Set orange and grapefruit sections aside, and discard membranes.

Combine rind strips, water, and sugar in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in reserved citrus juice, and simmer, uncovered, 10 minutes or until slightly thickened. Remove from heat; stir in liqueur and grenadine. Pour mixture into a small bowl; cover and chill 30 minutes.

Arrange 3/4 cup orange and grapefruit sections on each of 4 salad plates, and spoon 1/4 cup juice mixture over each compote.

Created date

October 2002

Nutritional Information

Calories 164
Caloriesfromfat 2 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 37.6 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 1 mg
Calcium 48 mg