Fruit Compote with Ginger

Name: Fruit Compote with Ginger
Ingredients: 2 to 2 1/2 cups dried cranberries; 2 cups fresh orange juice; 10 1/2 -ounce jar preserved ginger in syrup; 3 cups seedless green grapes, halved; 3 large pink grapefruit, rind and pith cut away, and the flesh sectioned; 1/2 pineapple, peeled, cored, and cut into 1/2-inch pieces; 1 large navel orange, rind and pith cut away, and the flesh sectioned

7 ingredients

6 steps

Ingredients

2 to 2 1/2 cups dried cranberries
2 cups fresh orange juice
10 1/2 -ounce jar preserved ginger in syrup
3 cups seedless green grapes, halved
3 large pink grapefruit, rind and pith cut away, and the flesh sectioned
1/2 pineapple, peeled, cored, and cut into 1/2-inch pieces
1 large navel orange, rind and pith cut away, and the flesh sectioned

Directions

1

In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice.
2

Reserve 1 large piece of the preserved ginger and in a blender or food processor puree the remaining ginger with the syrup and the reserved orange juice.
3

In a deep 2-quart glass serving dish arrange half the cranberries, drizzle them with about 1/2 cup of the ginger mixture, and top them with the grapes.
4

Drizzle the grapes with about 1/2 cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about 1/2 cup of the remaining ginger mixture.
5

Top the grapefruit with the pineapple, drizzle it with the remaining cranberries on top.
6

Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips.