Rum-Spiked Winter Compote

2 Ratings
2 Reviews

Recipe by Cooking Light December 1998

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Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:

8 servings (serving size: 3/4 cup)

Nutrition Info

Ingredients

2 cups fresh cranberries
1 cup water
½ cup white rum
½ cup packed brown sugar
2 (3-inch) cinnamon sticks
2 ½ cups tangerine or orange sections (about 7 tangerines)
2 ½ cups grapefruit sections (about 3 grapefruit)

Directions

Step 1
Combine first 5 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until the cranberries pop. Add fruit sections; stir gently. Cover and simmer 4 minutes or until thoroughly heated. Discard cinnamon sticks. Serve warm or at room temperature.

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Nutrition Facts

Per Serving:

117 calories; calories from fat 2%; fat 0.2g; poly fat 0.1g; protein 1g; carbohydrates 29.8g; fiber 2.1g; iron 0.4mg; sodium 6mg; calcium 31mg.

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CJDavidson

01/17/2013

This an easy and impressive dessert, a variation of one from Betty Crocker. Most guests look a little disappointed when they see a dish of fruit for dessert - that quickly turns to raves of WOW with the first bite. I use dark spiced rum, canned grapefruit and mandarin oranges, and serve it plain and warm; but it will keep indefinitely in the refrigerator, and is also delicious cold. Delicious.

Jessnc

01/19/2009

I thought this recipe was better the next day. It has strong flavors and I tried serving it with ice cream, then with pound cake. I preferred it with the pound cake. I think it could use a bit more of the brown sugar, or maybe some granulated sugar. It would be great served with fresh whipped cream.

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