Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice. Reserve 1 large piece of the preserved ginger and in a blender or food processor puree the remaining ginger with the syrup and the reserved orange juice. In a deep 2-quart glass serving dish arrange half the cranberries, drizzle them with about 1/2 cup of the ginger mixture, and top them with the grapes. Drizzle the grapes with about 1/2 cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about 1/2 cup of the remaining ginger mixture. Top the grapefruit with the pineapple, drizzle it with the remaining cranberries on top. Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips.;

IDEAS YOU'LL LOVE

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Mixed Fruit Tart

Recipe courtesy of Gale Gand

Tropical Fruit Salad with Honey and Lime

Recipe courtesy of Jamie Deen

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly|Robert Irvine

Fruit Compote

Recipe courtesy of Robin Miller

Dried Fruit Compote

Recipe courtesy of Sandra Lee

Individual Fruit Compote Pies

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking