ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Citrus Compote With Caramel Syrup

Yield 6 servings


  • 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

Nutrition Information

  • calories 239
  • fat 0.3 g
  • cholesterol 0.0 mg
  • sodium 17 mg

How to Make It

  1. 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.

  2. 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.

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

  4. *3 1/3 cups jarred orange sections, drained, and 5 cups jarred grapefruit sections, drained, may be substitutued for fresh fruit.

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