Fruit Compote
Recipe: #34703
April 18, 2020
Categories: Sauce, Side Dishes, Apricot, Cherry, Peach, Oven Bake, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan Vegetarian, Canned Fruit, more
"This recipe came to me from my mother, Constance Wagner, who got it from our dear friend Jane Bragg. It can be served warm as an accompaniment for baked ham, poultry, etc., but it is good cold as well."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (262.4 g)
- Calories 188.9
- Total Fat - 0.5 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 4.4 mg
- Total Carbohydrate - 48.5 g
- Dietary Fiber - 4.1 g
- Sugars - 39.4 g
- Protein - 1.3 g
- Calcium - 28.4 mg
- Iron - 0.7 mg
- Vitamin C - 102.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix the ingredients and bake uncovered in casserole or pan at 350' F. for 1½ to 2 hours.
Step 2
It should thicken slightly.
Tips
No special items needed.
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