Citrus Compote With Caramel Syrup

Southern Living
6 servings


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3/4 cup sugar
3/4 cup cold water, divided
1/4 cup light corn syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 large navel oranges,peeled and sectioned*
4 pink grapefruit, peeled and sectioned*
Garnishes: cinnamon sticks, orange rind curls


Cook sugar, 1/4 cup cold water, and corn syrup in a small heavy saucepan over medium heat, stirring constantly, 30 minutes or until mixture is caramel colored. Remove from heat.

Add remaining 1/2 cup water. (Sugar mixture will clump but will dissolve when heated.) Bring to a boil. Boil, stirring constantly, 5 minutes or until smooth. Stir in ground cinnamon and cloves.

Pour over orange and grapefruit sections. Garnish with orange curls and cinnamon, if desired, and serve warm.

*3 1/3 cups jarred orange sections, drained, and 5 cups jarred grapefruit sections, drained, may be substitutued for fresh fruit.

NOTE: Caramel syrup can be made ahead of time and chilled. Reheat in a saucepan before serving.

Created date

December 1999

Nutritional Information

Calories 239
Fat 0.3 g
Cholesterol 0.0 mg
Sodium 17 mg