Cranberry compote is best of the season dish adds to the beauty and bounty of any seasonal spread. Whether served warm or cold, it’s a delectable fruity treat for the taste buds as well as for the eyes when it’s presented in a clear glass bowl. From Carole Dishman of Hampton Virginia.

Ingredients 

2 medium tart apples, peeled and

sliced

1 package (12 ounces) fresh or frozen

cranberries

1-1/4 cups sugar

1 cup golden raisins

1/4 cup orange juice

1 teaspoon grated orange peel

1 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1 can (15-1/4 ounces) sliced peaches,

drained

1 can (15 ounces) apricot halves, drained

1 cup chopped pecans

Method 

In a saucepan, combine the first nine ingredients.

Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until cranberries pop and apples are tender.

Add the peaches and apricots; heat through. Stir in pecans; serve warm or chilled. Store in the refrigerator. Yield: 6 cups.