Sangria Compote

Let the season dictate your choice of fruits and berries.


Makes 8 servings


1/2 cup sugar
1/2 cup water
1 cinnamon stick
3 whole cloves
1/8 teaspoon ground nutmeg
2 (1-inch-wide) strips orange peel
2 (1-inch-wide) strips lemon peel
6 cups assorted fruits and berries: sliced, peeled fresh or unsweetened frozen peaches; pitted Bing cherries; blueberries; small, hulled strawberries; red and green seedless grapes; cantaloupe and honeydew melon balls; peeled, cored and diced pears
1 cup dry red wine or rose wine
1/4 cup orange juice
1 teaspoon lemon juice
Mint sprigs for garnish


  1. Combine sugar, water, cinnamon stick, cloves, nutmeg, orange and lemon peels in small saucepan. Cook, stirring occasionally, over medium heat until sugar is dissolved. Cover; reduce heat. Simmer 5 minutes; cool.
  2. Place fruits and berries in large bowl. Pour sugar mixture through strainer over fruit. Discard spices and peels. Add wine, orange juice and lemon juice. Stir gently to mix. Cover; refrigerate 1 hour or up to 2 days for flavors to blend.
  3. To serve, spoon about 3/4 cup fruit into each of 8 bowls. Pour about 1/4 cup wine mixture over each serving. Garnish with mint.

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