Gingered Fruit Compote

To section an orange, remove the peel and any spongy pith, then use a sharp knife to cut in between the membranes to release the sections. Do this over a bowl to catch the orange sections (and juice) as you work.

1/2 cup sugar
1-1/2 cups water
1 tablespoon thinly slivered fresh ginger
3 Golden Delicious apples, peeled and cut into 3/4-inch chunks
1/2 cup dried pears, cut into 1-inch pieces
2 cups fresh or frozen cranberries
3 strips of orange zest
2 oranges, peeled and sectioned

1 In a large saucepan, combine the sugar, water, and ginger. Bring to a boil over high heat. Add the apples and dried pear. Reduce the heat to low and simmer, uncovered, until the fruit is softened, about 5 minutes.
2 Add the cranberries and cook, stirring occasionally, until the cranberries pop, about 5 minutes. Stir in the orange sections and remove from the heat. Transfer the compote to a bowl and serve warm or at room temperature.

Makes 6 servings.
Per serving: 172 calories, 0.2g total fat (0g saturated), 0mg cholesterol, 4.9g dietary fiber, 45g carbohydrate, 1g protein, 3mg sodium.