Winter Fruit Compote

Not Your Mother’s® Slow Cooker Recipes for Entertaining

This is a pantry compote, one you can whip up in minutes. It is wonderful to serve to a group during the holidays. While the canned mandarins work well in this recipe, the flavor component goes up a notch if you substitute sectioned fresh tangerines.


  • Serves 10 to 12
  • Cooker: Medium round
  • Setting and cook time: HIGH for 1 1/2 to 2 hours; prunes added during last 30 minutes


  • 1/2 pound dried apricots
  • 1 cup unsweetened apple or pear juice
  • 1/4 cup sugar
  • Juice and grated zest of 1 lemon
  • 1 cup pitted whole dried prunes
  • One 8-ounce can pineapple chunks in unsweetened juice, undrained
  • One 16-ounce can sliced peaches in unsweetened juice, undrained
  • One 11-ounce can mandarin oranges in unsweetened juice or syrup, undrained, or 2 tangerines, peeled, sectioned, and seeded
  • 2 cups seedless green or red grapes
  • 1 1/2 cups fresh or thawed individually frozen raspberries
  • 1/3 cup slivered blanched almonds
  • 2 tablespoons chopped candied ginger or candied orange peel


  1. Place the apricots, juice, sugar, and lemon juice and zest in the slow cooker. Cover and cook on HIGH until the apricots are soft, 1 to 1 1/2 hours.
  2. Add the prunes, cover, and cook on HIGH for another 30 minutes.
  3. Turn off the cooker and stir in the pineapples, peaches, and oranges and their juices. Let cool until warm, covered, then stir in the grapes, raspberries, almonds, and candied ginger. Serve slightly warm or chilled. The compote will keep for up to 2 days refrigerated in an airtight container.