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Ingredientes
- 2 x 1/2 c. dry cranberries, (up to 2)
- 2 c. Fresh orange juice
- 1 bot , (10 1/2 ounce) preserved ginger in syrup
- 3 c. Seedless green grapes, halved
- 3 lrg Pink grapefruit, rind and pith cut away, and the flesh sectioned
- 1/2 x Pineapple, peeled, cored, and cut into 1/2-inch pcs
- 1 lrg Navel orange, rind and pith cut away, and the flesh sectioned
Direcciones
- In a bowl let the cranberries soak in the orange juice for 30 min, 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 possibly food processor puree the remaining ginger with the syrup and the reserved orange juice. In a deep 2-qt glass serving dish arrange half the cranberries, drizzle them with about 1/2 c. of the ginger mix, and top them with the grapes. Drizzle the grapes with about 1/2 c. of the remaining ginger mix, top them with the grapefruit, and drizzle the grapefruit with about 1/2 c. of the remaining ginger mix. Top the grapefruit with the pineapple, drizzle it with the remaining cranberries on top. Arrange the orange sections over the cranberries, refrigeratethe compote, covered, for at least 2 hrs or possibly overnight, and serve it garnished with the reserved ginger, cut into julienne strips.
- Yield: 8 servings
- Notes:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1662g | |
| Calories 794 | |
| Calories from Fat 21 | 3% |
| Total Fat 2.51g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 2804mg | 80% |
| Total Carbs 199.63g | 53% |
| Dietary Fiber 17.9g | 60% |
| Sugars 159.11g | 106% |
| Protein 11.23g | 18% |
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