Grandma’s Fruit Compote Thursday, December 9, 2010


1 20 oz can pineapple chunks, undrained
1 18 oz pkg pitted prunes
1 15.5 oz can sliced peaches, undrained
1 11 oz can mandarin oranges, undrained
1 10 oz jar maraschino cherries, drained
1 6 oz pkg dried apricots
2 3 ½ oz pkg blueberry infused crasins
½ cup golden raisins
4 lemon peel strips
1 cinnamon stick


In a large pot, combine all ingredients. Bring to a boil. Reduce heat, cover and simmer for about an hour or until fruit is tender and the juices are thick. Remove lemon peel and cinnamon stick and serve warm or at room temperature. This is especially nice with either ham or roast beef.

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