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Dried-Cranberry-and-Apricot Compote


A vibrant sauce is the finishing touch on any Thanksgiving plate. This showstopping compote requires less than 15 minutes of hands-on time. Serve it with our Citrus-Rubbed Turkey with Cider Gravy.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2012


  • 1 cup dried cranberries
  • 12 dried apricots, cut into 1/2-inch pieces
  • 1 cup sweet white wine, such as Moscato
  • 1/2 teaspoon finely grated peeled fresh ginger
  • Salt and pepper
  • 2-3 tablespoons white-wine vinegar


  1. In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium. Cook, stirring occasionally, until liquid is almost absorbed and fruit is softened, 10 minutes. Stir in ginger and season with salt, pepper, and vinegar. Serve at room temperature.

Cook's Notes

Make up to three days ahead and refrigerate. Before serving, thin compote with up to 1/4 cup water, if necessary.

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