Recipe by: Jane Brodys Good Food Gourmet 1. Cut pears and orages into 1/2 inch pieces. Cut each apricot into 6 pieces. 2. In a large saucepan, bring the water and sugar to a boil, stirring the mixture occasionally. 3. Stir in pears and apricots, reduce the heat, and simmer the fruit in the uncovered pan for 5 minutes. 4. Stir in the oranges, and continue simmering the fruit in the uncovered pan for 2 minutes. 5. Stir in the cranberries, and cook them over medium heat in the uncovered pan for 5 minutes, stirring the compote occasionally. : Jane says: "This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack" : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 98.4mg||3 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 34.6g|
|Protein 0.3g||0 %|
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Calories per serving: 136
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