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September 14, 2009

Apricot and Cranberry Compote

apricot and cranberry compoteIngredients:

  • one 9 oz (250 g) pack of dried apricots
  • 1 cup (3½ oz, 100 g) cranberries (fresh or frozen)

Apricots and cranberries are a winning combination, and this simple dessert exploits the full flavor of both. It not only looks and tastes great, it is an excellent source of vitamins, fiber and potassium (which helps regulate blood pressure), and is almost completely fat-free.

Wash the apricots (even if the pack says that they are ready to eat). Put them in a pan and cover with cold water. Bring to the boil, and simmer slowly for about 15 minutes. Add the cranberries. Boil for a further eight to ten minutes. Leave to cool before serving.


Vegetarian Food, Vegetarian Recipes

1 comment so far

  1. Persimmon Salad with Toasted Walnuts and Dried Cranberries | Vegetarian Meals on 10.12.2009 at 7:43 pm | permalink
  2. [...] mesclun greens on 2 salad plates, and divide persimmon fans, fennel, cranberries, and toasted walnuts between them. Drizzle dressing over salads, and season with salt and pepper, [...]

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