Fruit Compote with Ginger

1. 1

   In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice.

2. 2

   Reserve 1 large piece of the preserved ginger and in a blender or food processor puree the remaining ginger with the syrup and the reserved orange juice.

3. 3

   In a deep 2-quart glass serving dish arrange half the cranberries, drizzle them with about 1/2 cup of the ginger mixture, and top them with the grapes.

4. 4

   Drizzle the grapes with about 1/2 cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about 1/2 cup of the remaining ginger mixture.

5. 5

   Top the grapefruit with the pineapple, drizzle it with the remaining cranberries on top.

6. 6

   Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.