Dried Fruit Compote

• 1 cup pitted prunes
• 1 cup unsulfured dried apricots
• 1 cup dried cherries or raisins
• 3 cinnamon sticks
• 6 cardamom pods, or 1/4 teaspoon ground cardamom
• 1/2 teaspoon chopped fresh ginger, or 1/4 teaspoon ground ginger
• Pinch of sea salt
• 1/4 teaspoon freshly squeezed lemon juice

1. Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover.
2. Soak overnight, if possible, or for a few hours before cooking.
3. Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy.
4. Stir in the lemon juice and remove from the heat.
5. Remove and discard the cinnamon sticks.
6. Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
7. You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
8. The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes.
9. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal.
10. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
11. Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
12. (per serving)
13. Calories: 303
14. Total Fat: 0g (0g saturated, 0g monounsaturated)
15. Carbohydrates: 70g
16. Protein: 3g
17. Fiber: 12g
18. Sodium: 85mg

prunes, apricots, cherries, cinnamon sticks, cardamom pods, fresh ginger, salt, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/dried-fruit-compote-379288 (may not work)