Balsamic Cranberry Fig Compote
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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 source: local newspaper Makes 3 cups Keeps for 3 weeks in the refrigerator"
Ingredients
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.
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