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Blood Orange and Grapefruit Compote





Yields
Makes 4 to 6 servings

Combine blood orange and ruby red grapefruit sections and flavor with fresh ginger, vanilla, and cardamom for a holiday side dish or simple fruit dessert. The splash of grenadine adds an even deeper rubycolor to the dish.

Blood Orange and Grapefruit Compote




James Carrier
 1/4 cup sugar
 2 tablespoons grenadine
 1 tablespoon thin slices fresh ginger
 4 cardamom pods, crushed
 1 piece (2 in. long) vanilla bean
 6 blood oranges (4 oz. each)
 3 Ruby grapefruit (12 oz. each)
Step 1
1

In a 1 1/2- to 2-quart pan over medium-low heat, stir sugar, grenadine, ginger, cardamom pods, vanilla bean, and 3/4 cup water until sugar is dissolved. Simmer, stirring occasionally, for 15 minutes. Remove from heat; let stand 30 minutes.

Step 2
2

Meanwhile, using a sharp knife, cut off and discard ends from oranges and grapefruit. Carefully slice off peel and outer membrane, following the curve of the fruit. With your fingers or the knife, gently pry sections of fruit from inner membranes and place in a shallow bowl; discard membranes.

Step 3
3

Pour syrup through a fine strainer into bowl with citrus segments; discard spices. Cover and chill for at least 1 hour or up to 1 day. Spoon fruit and syrup into compote glasses.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories114
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.3mg1%
Total Carbohydrate 27g10%

Dietary Fiber 2.3g9%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.