Spiced Dried Fruit Compote (Uzvar)

The East Village Ukrainian restaurant Veselka serves the Sviata Vecheria, a traditional 12-dish dinner that is meatless and dairy-free. It is eaten before Mass on Christmas Eve and is followed, on Christmas morning, by a prodigious feast of ham and sausages. Sviata Vecheria ends with uzvar, a sweet, spiced compote of dried fruit.


  • 1 cup dried apples, in bite-size pieces
  • 1 cup dried pears, in bite-size pieces
  • ½ cup pitted prunes
  • ½ cup raisins
  • 1 lemon, another to taste
  • 1 cup honey, more to taste
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 quarts apple cider
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      512 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 134 grams carbohydrates; 6 grams dietary fiber; 117 grams sugars; 2 grams protein; 31 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 quarts


  1. In a deep nonreactive pot, combine apples, pears, prunes and raisins. Carefully peel lemon, adding yellow peel to pot and leaving white pith behind. Squeeze juice from lemon into pot.
  2. Stir in remaining ingredients. Liquid should cover fruit by at least one inch; add water if necessary. Cover and bring to a boil, then simmer until fruit is very tender but not mushy, 15 to 20 minutes.
  3. Remove and discard lemon peel, cinnamon and cloves. Taste and adjust seasonings with more honey and lemon juice; compote should not be overly sweet. Serve warm.

30 minutes

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