We had another great cooking session in the South Arm Community Kitchen. Membership has risen this year from just a few people to more than ten people now. Minoo made a Turkey Chilli and a Cranberry Fruit Compote while Ade made a Japanese Squash and Tapioca Dessert. I had blogged about the Turkey Chili here before.

The lunch was great. It would be great if we have some crusty bread or spaghetti to go with the Turkey Chilli. What I enjoy most is to have two desserts in a meal.

The Cranberry Fruit Compote is great dish for Thanksgiving, to go with the turkey. It can be served as a dessert alone or to be topped with vanilla ice-cream. It is also great as breakfast or brunch when served on yogurt.

Fruit compote is also good for people who cannot eat fresh fruit for some health reason. You can make fruit compote with fresh fruit too like pear, apple, etc when they are in abundance. It is much easier to consume a cup of cook down fruit compote than eating 3 fresh fruits. When you make fruit compote with fresh fruit, you will need much less juice to start with since the fresh fruit will have a lot of juice in them.

Ingredients

• 1 cup dried mission figs
• 1 cup dried Turkish apricots, pitted
• 1 cup dried prunes, pitted
• 1 cup raisins
• 3 cups apple juice
• 2 cups orange juice
• 1 cinnamon stick
• 12 oz fresh cranberries

Click on Read More for the instructions.

Instructions

Measure the juices and place into a medium pot.

Add the dried fruit and cinnamon stick into the pot with the juices. Cover and bring it to a boil. Reduce heat to medium low and simmer for 30 minutes.

Add the cranberries.Cover and simmer for another 10 minutes. Remove from heat and allow to cool to room temperature. Remove the cinnamon stick. Chill except if serving as a dessert with ice-cream. It is best to serve the compote lightly warm over the ice-cream. Minoo, thank you for sharing the recipe.