Sangria Compote
the Editors of Publications International, Ltd.
Let the season dictate your choice of fruits and berries.
Yield
Makes 8 servings
Ingredients
| 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 |
Preparation
- 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.
- 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.
- 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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