Balsamic Cranberry Fig Compote

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9
Servings

20m
Prep Time

15m
Cook Time

35m
Ready In

Recipe: #28699

November 12, 2017

Categories: Condiments, Sauce, Fruit, Cranberry, Figs, Orange, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, Christmas, Entertaining, Thanksgiving, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more

recipe by:
ellie

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recipe by:
ellie

"Recipe source: local newspaper Makes 3 cups Keeps for 3 weeks in the refrigerator"

Original recipe yields 9 servings

Metric US

Ingredients

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1 cup water
1 whole orange (juice and zest)
1 cup dried figs (chopped)
1 cup granulated sugar

1 cinnamon stick
1 package (10 ounce) cranberries
2 tablespoons balsamic vinegar
Salt, pinch of

Nutritional

Serving Size: 1 (136.5 g)
Calories 173.1
Total Fat - 0.3 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 4.2 mg
Total Carbohydrate - 44.7 g
Dietary Fiber - 4.5 g
Sugars - 37.4 g
Protein - 1 g
Calcium - 54.1 mg
Iron - 0.6 mg
Vitamin C - 15.4 mg
Thiamin - 0 mg

Step 1

In a saucepan bring water to a boil and then remove from heat; stir in orange juice (from the orange) and figs. Let stand for 15 minutes.

Step 2

Return pan to medium high and add sugar and cinnamon stick and bring to a boil. Stir in cranberries. Reduce heat and simmer for 10 minutes or until cranberries start to burst. Remove from heat and stir in balsamic vinegar, orange zest (from the orange) and salt. Cool completely and transfer to a jar.

Step 3

Refrigerate up to 3 weeks.

Tips & Variations

No special items needed.

Tags : Condiments Sauce

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