Spiced Citrus Compote

BECKY LUIGART-STAYNER

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 25g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 0.0mg
  • Calcium: 30mg

Ingredients

  • 1 cup water
  • 1/3 cup sugar
  • 1/4 cup grapefruit rind strips
  • 1/4 cup orange rind strips
  • 2 tablespoons dried sweet cherries
  • 1/4 teaspoon whole cloves
  • 1/4 teaspoon whole allspice
  • 1 (3-inch) cinnamon stick
  • 2 cups pink grapefruit sections (about 2 large grapefruit)
  • 1 1/2 cups orange sections (about 4 oranges)
  • 3/4 cup tangerine sections (about 2 tangerines)
  • Orange rind strips (optional)

Preparation

  1. Combine first 8 ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Strain mixture through a sieve into a bowl; discard solids.
  2. Combine sugar mixture and citrus sections in a large bowl. Cover and chill 3 hours or more. Garnish with additional orange rind strips, if desired.
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