Winter Fruit Compote

McCormick(R) & Company 0

"The flavors of ginger, cinnamon and vanilla go so well with winter fruits. Cranberries, figs and dried apricots are featured in this compote that can be served with poultry or with desserts such as ice cream or pound cake."

Ingredients 25 m {{adjustedServings}} servings 234 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Simmer apple juice, brown sugar, water and lemon juice in a small bowl, stirring occasionally until dissolved.
  2. Add fruit and seasonings; simmer 5 more minutes or until fruits are plump and liquid is slightly thick. Serve chilled.
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Reviews 9

  1. 10 Ratings

Amber Allman

I cut back a bit on the sugar added, as most dried fruits have extra sugar in them to start with. Making this compote made the whole house smell wonderful. I served it with a fresh pound cake, and dollop of whipped cream...rave reviews!


I found this recipe to be very good and easy to make, especially as it does not call for cornstarch to thicken it, which I never have. However, it is very, very sweet. My brother, who is a much better cook than I am, suggests only using 1-2 tablespoons of brown sugar to cut the bitterness, and substituting water for the apple juice. I'll try this next time. Also, chopping the figs will make it easier to eat.


I had to modify this recipe to the ingredients I had on hand, but we loved it. I used 1 cup fresh figs in place of the dried figs, pear nectar in place of the apple juice, and dried mango in place of the apricots. I added lemon zest and served the compote over chicken cutlets. It was fantastic.