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Name: Kompot W Spirytusie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Polish
Ingredients: 750 ml Water; 500 g Mixed dried fruit (pears,; 150 g Pitted prunes; 75 g Raisins; 200 g Pitted sweet cherries; 2 Apples peeled and sliced; 50 g Cranberries; 200 g Sugar; 1 Lemon sliced; 6 Cloves; 2 Cinnamon sticks; 1 Orange; 100 g Grapes, pomegranate seeds,; 200 ml Brandy

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INGREDIENTS

750 ml Water
500 g Mixed dried fruit (pears,
150 g Pitted prunes
75 g Raisins
200 g Pitted sweet cherries
2 Apples ; peeled and sliced
50 g Cranberries
200 g Sugar
1 Lemon ; sliced
6 Cloves
2 Cinnamon sticks
1 Orange
100 g Grapes, pomegranate seeds,
200 ml Brandy

Servings

INSTRUCTIONS

1. Combine water, mixed dry fruits, prunes, and raisins in a pot large enough to hold all the ingredients. Bring to a boil, cover and then simmer for about 20 minutes (or until the fruit is plump and tender).

2. Add cherries, apples, and cranberries. Stir in sugar, lemon and spices. Cover and simmer for about 5 minutes.

3. Grate orange peel and set aside. Peel and section the orange (removing the skin and white membrane). Add to fruits in kettle.

4. Stir in grapes and brandy. Bring just to boiling and then remove from heat. Stir in the orange peel, cover and let stand 15 minutes.

Authors Notes: This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. Difficulty: easy. Precision: no need to measure.

NOTES

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Kompot W Spirytusie

750 ml Water
500 g Mixed dried fruit (pears,
150 g Pitted prunes
75 g Raisins
200 g Pitted sweet cherries
2 Apples peeled and sliced
50 g Cranberries
200 g Sugar
1 Lemon sliced
6 Cloves
2 Cinnamon sticks
1 Orange
100 g Grapes, pomegranate seeds,
200 ml Brandy

1.  Combine water, mixed dry fruits, prunes, and raisins in a pot large enough to hold all the ingredients. Bring to a boil, cover and then simmer for about 20 minutes (or until the fruit is plump and tender).

2.  Add cherries, apples, and cranberries.  Stir in sugar, lemon and spices. Cover and simmer for about 5 minutes.

3.  Grate orange peel and set aside.  Peel and section the orange (removing the skin and white membrane). Add to fruits in kettle.

4.  Stir in grapes and brandy.  Bring just to boiling and then remove from heat. Stir in the orange peel, cover and let stand 15 minutes.

Authors Notes:  This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own.  Wigilia is eaten after sundown on Christmas Eve. Difficulty: easy. Precision: no need to measure.

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Nutrition

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Serving Size: 1 Serving (2517g)
Recipe Makes: 1 Servings

Calories: 3665
Calories from Fat: 127 (3%)

Amt Per Serving		% DV

	Total Fat 14.1g	19 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 4.3g
Cholesterol 0mg		0 %
Sodium 252.1mg		9 %
Potassium 7934.6mg		209 %
Total Carbohydrate 897.8g		264 %
	Dietary Fiber 83g	332 %
	Sugars, other 814.8g
Protein 28.2g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3665

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