Spiced Fruit Compote
|Dried apple rings||8 Ounce (2 Packages, 8 Ounce Each)|
|Dried pear halves||12 Ounce (2 Packages, 6 Ounce Each)|
|Dried apricot halves||6 Ounce (1 Package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Dark seedless raisins||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 Tablespoon|
|Minced ginger root/1 teaspoon ground ginger||1 Tablespoon, peeled|
|Ground allspice||1⁄4 Teaspoon|
|Cinnamon sticks||2 (3 1/2 Inch Long)|
|Canned cling peach halves||16 Ounce (1 Can)|
|Maraschino cherries||10 Ounce (1 Jar)|
|Pitted dates||8 Ounce (1 Package)|
|Light corn syrup||16 Ounce (1 Jar)|
|Orange juice||1 Cup (16 tbs)|
1. In 5-quart saucepot over high heat, heat first 10 ingredients to boiling. Reduce heat to low; simmer, uncovered, 15 minutes or until fruit is tender. Spoon fruit mixture into large bowl.
2. Meanwhile, drain peaches; cut each peach half in half. Drain Maraschino cherries; rinse with running cold water; drain.
3. To fruit mixture in bowl, add peaches, Maraschino cherries, dates, corn syrup, and orange juice, gently stirring with rubber spatula to mix well. Cover bowl and refrigerate fruit mixture at least 4 hours to blend flavors. Store fruit in refrigerator to use within 2 weeks.