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Ingredients
¼ pound each dried pears, figs, apricots and peaches
1 cup pitted prunes
½ cup raisins
3 cups water
1 cup pitted cherries
2 apples, peeled, cored and sliced, or 6 ounces dried apples
½ cup cranberries
1 lemon, sliced
6 whole cloves
2 cinnamon sticks
½ to 1 cup sugar
1 orange, preferably a navel orange
½ cup seedless grapes
½ cup fruit-flavored brandy or fruit juice
Nutritional analysis per serving (12 servings)
45 grams carbs; 171 calories; 4 grams fiber; 7 milligrams sodium; 1 gram protein; 37 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the six kinds of dried fruit and the water to a boil in a large, heavy saucepan. Simmer gently about 20 minutes, until the fruit is plump and tender.
- Step 2
Add the cherries, apples, cranberries, lemon, cloves, cinnamon sticks and sugar to taste. Cover and simmer 5 minutes.
- Step 3
Grate the orange, reserving the grated peel. Peel off the rest of the skin and divide the orange into segments. Add them along with the grapes and brandy. Bring to a boil, then remove from heat.
- Step 4
Add reserved grated orange peel and let the mixture stand for 15 minutes. Serve warm or chilled.
Private Notes