5cupsmixed dried fruits (I used a combination of dried plums, apricots, figs, cranberries, raisins and raisins)
2cupscranberry juice
½cupwhite zinfandel wine
¼cupfig preserves or orange marmalade
1cinnamon stick, 5-inch, broken in half
1teaspoongrated lemon zest
2teaspoonsvanilla
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.
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.Serving size: ¼ cupClick here to see your WW Points for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Crock Pot Dried Fruit Compote
Amount Per Serving (1 /4 cup)
Calories 132
% Daily Value*
Fat 0g0%
Carbohydrates 34g11%
Fiber 3g12%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.