Easy Sangria Compote Recipe | Fruity & Festive Dessert

INGREDIENTS

1/2 cup sugar 1/2 cup water 1 cinnamon stick 3 whole cloves 1/8 teaspoon ground nutmeg 2 (1-inch-wide) strips orange peel 2 (1-inch-wide) strips lemon peel 6 cups assorted fruits and berries: sliced, peeled fresh or unsweetened frozen peaches; pitted Bing cherries; blueberries; small, hulled strawberries; red and green seedless grapes; cantaloupe and honeydew melon balls; peeled, cored and diced pears 1 cup dry red wine or rose wine 1/4 cup orange juice 1 teaspoon lemon juice Mint sprigs for garnish

PREPARATION:

1. Combine sugar, water, cinnamon stick, cloves, nutmeg, orange and lemon peels in small saucepan. Cook, stirring occasionally, over medium heat until sugar is dissolved. Cover; reduce heat. Simmer 5 minutes; cool.
2. Place fruits and berries in large bowl. Pour sugar mixture through strainer over fruit. Discard spices and peels. Add wine, orange juice and lemon juice. Stir gently to mix. Cover; refrigerate 1 hour or up to 2 days for flavors to blend.
3. To serve, spoon about 3/4 cup fruit into each of 8 bowls. Pour about 1/4 cup wine mixture over each serving. Garnish with mint.

This recipe appears in: Compotes & Fondue