Well, I am going to go along with the holiday theme and blog about our favorite Thanksgiving/Christmas recipes on What’s for dinner Wednesday for a while….
This is a favorite that my grandmother used to make….it is great for Christmas or Thanksgiving and we like it served hot. It is so good with the ham and turkey. I found this recipe online that is very similar to hers and is what I am using.
I love traditions….new and old….my mom and I are were just talking today how things were “different” but that is okay…times change…new ideas emerge….different circumstances….really all we can do is be thankful for wherever we are and whatever we are doing…..here are some great traditions I found recently. I am going to try the random acts of kindness one with our family.
Baked Fruit Compote Recipe
From Woman’s Day | November 15, 2005
INGREDIENTS
- 1⁄2 cup brown sugar (I use about 1 cup)
- 1 cup wine (any decent kind)
- 16 oz (21⁄2 cups) dried apricots
- 1 cup pitted prunes (I use the kind infused with orange or lemon)
- 1 can (20 oz) pineapple chunks in juice, not drained (I use unsweetend)
- 1 can (21 oz) cherry pie filling
* I also add one can of mandrian oranges.
PREPARATION
1. Heat oven to 350°F. Have ready a 2- to 21⁄2-qt shallow baking dish .2. Dissolve sugar in wine. Put dried and canned fruits in baking dish, add wine mixture and stir to mix. Cover with foil.3. Bake 1 hour, or until most of the liquid is absorbed. Uncover, cool and transfer to serving dish; cover and refrigerate overnight.4. Serve cold or at room temperature.Planning Tip: Can be made up to 1 week ahead. Refrigerate covered.
*We love this hot from the oven.
Related Recipes: Desserts, Side Dishes/Vegetables, Fruits, Bake, American, Christmas, Thanksgiving Christmas, Thanksgiving
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