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WW Recipe of the Day: Crock Pot Dried Fruit Compote
Here’s an easy, delicious and versatile 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.
Recipe Notes
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.
How Many Calories and WW Points in Crock Pot Dried Fruit Compote?
According to my calculations, each 1/4-cup serving has 132 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
If you’ve made this low fat Dried Fruit Compote, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Crock Pot Dried Fruit Compote Recipe
Ingredients
- 5 cups mixed dried fruits (I used a combination of dried plums, apricots, figs, cranberries, raisins and raisins)
- 2 cups cranberry juice
- 1/2 cup white zinfandel wine
- 1/4 cup fig preserves or orange marmalade
- 1 cinnamon stick, 5-inch, broken in half
- 1 teaspoon grated lemon zest
- 2 teaspoons vanilla
Instructions
- Ideal slow cooker size: 4-Quart.
- Stir the dried fruits, cranberry juice, wine, preserves, cinnamon stick pieces and lemon zest in a 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 4 PointsPlus (Old plan) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
