Mother Earth Living

Vegetarian Holiday Fare: “Savory” Fruit Compote

By David Merrill
October/November 1993
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• 12 ounces dried prunes
• 6 ounces dried apricots
• 1 cup dried cranberries
• 1/2 unpeeled orange, halved and sliced thin
• 6 sprigs winter savory
• 1 to 2 tablespoons balsamic vinegar (to taste)

1. Simmer dried fruit and orange slices in water to cover for 30 minutes or until soft.

2. Add savory sprigs and vinegar.

3. Remove from heat and let cool to room temperature.

4. Serve immediately or refrigerate; if the latter, let the compote come to room temperature before serving.


Click here for the main article, Vegetarian Holiday Fare. 








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