Autumn Fruit Compote

• 1 1/4 cups dry white wine
• 1 cup fresh orange juice
• Two 2-inch strips of orange zest
• 1/2 cinnamon stick
• 1/2 teaspoon allspice berries, crushed
• 1/2 cup dried apricots, cut into 1/2-inch dice
• 1/4 cup golden raisins
• 1/2 cup corn syrup
• 2 Granny Smith applespeeled, cored and cut into 1-inch pieces
• 2 Bosc pearspeeled, cored and cut into 1-inch pieces
• 6 pitted prunes, halved
• 1/2 cup fresh cranberries
• 1/4 cup distilled white vinegar

1. In a large saucepan or medium enameled cast-iron casserole, combine the wine with the orange juice and zest.
2. Put the cinnamon and allspice in a double layer of cheesecloth, tie into a bundle and add to the pan, then bring to a boil, cover and simmer over low heat for 15 minutes.
3. Add the apricots and raisins, cover and simmer until almost tender, about 5 minutes.
4. Add the corn syrup, apples and pears and simmer over moderate heat until barely tender, about 5 minutes.
5. Add the prunes, cranberries and vinegar and simmer until the cranberries are tender, about 4 minutes.
6. Strain the fruit over a bowl and return the cooking liquid to the pan along with the spice bundle.
7. Boil the liquid until reduced to 1 cup.
8. Discard the spice bundle.
9. Add the fruit to the bowl and pour the liquid over it.
10. Stir to combine.
11. Let cool to room temperature; serve.

white wine, orange juice, orange zest, cinnamon, allspice berries, dried apricots, golden raisins, corn syrup, prunes, fresh cranberries, white vinegar

Taken from www.foodandwine.com/recipes/autumn-fruit-compote (may not work)