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 Information
Nutritional analysis per serving (12 servings)
194 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 35 grams sugars; 1 gram protein; 4 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 servings
Preparation
- 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.
- Add the cherries, apples, cranberries, lemon, cloves, cinnamon sticks and sugar to taste. Cover and simmer 5 minutes.
- 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.
- Add reserved grated orange peel and let the mixture stand for 15 minutes. Serve warm or chilled.
45 minutes
Dining and Cooking