Ingredients Jump to Instructions ↓

  1. 2 16-ounce cans apricot halves in heavy syrup

  2. 2 16-ounce cans cling-peach halves in heavy syrup

  3. 2 16-ounce cans pear halves in heavy syrup

  4. 1 17-ounce jar light sweet cherries

  5. 1 9 1/2-ounce jar preserved kumquats

  6. 10 Maraschino cherries

  7. 5 3 1/2-inch-long cinnamon sticks

  8. 1/2 teaspoon ground ginger

  9. 1/2 teaspoon ground allspice

  10. 1/4 teaspoon whole cloves

  11. 2 cups white port wine

Instructions Jump to Ingredients ↑

  1. Directions 1. Into large bowl, drain syrup from apricots, peaches, and pears; reserve 2 1/2 cups syrup mixture. Drain cherries and kumquats; discard syrup. Place drained fruit and Maraschino cherries in large bowl; set aside.

  2. In 2-quart saucepan over high heat, heat reserved syrup mixture, cinnamon sticks, ginger, allspice, and cloves to boiling. Reduce heat to low; simmer 5 minutes to blend flavors. Pour syrup mixture over fruit in bowl; stir in port wine.

  3. Cover and refrigerate at least 24 hours before serving. Store fruit in refrigerator to use within 2 weeks. Serve fruit as accompaniment to roast pork, ham, lamb, or poultry.


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