Spiced Citrus Compote

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BECKY LUIGART-STAYNER
Yield
6 servings (serving size: 2/3 cup)
November 1998
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 98
  • Caloriesfromfat 2%
  • Fat 0.2g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 1g
  • Carbohydrate 25g
  • Fiber 2.9g
  • Cholesterol 0.0mg
  • Iron 0.1mg
  • Sodium 0.0mg
  • Calcium 30mg

How to Make It

Step 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.

Step 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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