(Weight Watchers Friendly Crock Pot Cooking Day 61 )
Here’s an easy, delicious and versatile crock pot dried fruit compote that I love.
It’s good warm or cold.
For breakfast with hot cereal or yogurt.
Or for dessert spooned over vanilla ice cream or pound cake.
This crock pot dried fruit compote would be a delicious accompaniment to roast pork or chicken or turkey too.
Or an easy appetizer topping Brie, goat cheese or light cream cheese with crackers.
You can use whatever combination of dried fruits you have on hand or like best – figs, dried plums, dried apricots, dates, dried cherries, cranberries, blueberries, raisins – to make your crock pot dried fruit compote.
For this batch, I used a combination of dried plums, apricots, figs, cranberries and raisins. Next time I want to try adding a few dried cherries and dates to the mix.
And it keeps in the fridge for several weeks, making a jar or two of crock pot dried fruit compote a great asset to have around during the holidays.
- 5 cups mixed dried fruits (I used a combination of dried plums, apricots, figs, cranberries, raisins and raisins)
- 2 cups cranberry juice
- ½ cup white zinfandel wine
- ¼ cup fig preserves or orange marmalade
- 1 cinnamon stick (5-inch, broken in half)
- 1 teaspoon grated lemon zest
- 2 teaspoons vanilla
- Stir the dried fruits, cranberry juice, wine, preserves, cinnamon stick pieces and lemon zest in a 4-quart slow cooker. Cover and cook on LOW for 3 to 4 hours, until the fruit has softened and mixture thickened. When finished cooking, turn off the slow cooker. Remove and discard cinnamon stick pieces. Stir in the vanilla.
- Enjoy warm or cold.
- Transfer the mixture to small glass jars or to one large storage container. This easy dried fruit compote will keep for 3-4 weeks in the refrigerator.
If you liked crock pot dried fruit compote you might also like:
*PointsPlus® for crock pot dried fruit compote calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.