Spiced Fruit Compote

Combine the following in a medium stock pot, bring to a gentle simmer and hold for 15 minutes.

• 3 c water
• 1 tbls honey
• 1/4 tsp Real salt or Himalayan rock salt
• 1/2 fresh ginger in two pieces
• 5 star anise in pieces
• 1 tsp whole allspice
• 1 tsp whole cloves
• 1 stick cinnamon, broken
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1 tbls Earl Grey (2 tea bags)
• Optional - if omitting jam, you could add preferred amount of sugar here

Strain out the spices. Add the following to the pot:

• 15 oz box of golden raisins, 
• 5-7oz dried apricots
• 7-12 oz dried figs, 
• 7 oz dried cherries, apples or other mixed dried fruit
• 1 pkg (12 oz) fresh cranberries [substitute dried, but adjust sweetener]
• 1 c wine (sweet to dry to taste) [substitute any other combination of liquid to make a total of 4 cups including the reserved spiced liquid]
• Reserved spiced liquid from above

Hold just below a simmer until the cranberries are soft, the dried fruit is tender and the liquid is reduced. To balance acid, stir in up to:

• 14 oz lingonberry jam, or preferred quantity of other preserve to taste. Orange or peach marmalade, or berry jams would likely all work.

Makes 8 - 10 cups.

modified from chefdarin.com