• 25minutes
  • 140calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, C
MineralsZinc, Fluorine, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 navel orange

  2. 1 cup(s) sugar

  3. 2 stick(s) (each about 3 inches long)

  4. cinnamon

  5. 1/2 (about 3 inches long)

  6. vanilla bean , split

  7. firm but ripe Anjou or Bosc pears , peeled, cored, and each cut into 8 wedges

  8. 4 large (about 2 pounds)

  9. Golden Delicious apples , peeled, cored, and each cut into 12 wedges

  10. 2 cup(s) cranberries

  11. 2 package(s) (6 ounces each) dried peaches , each cut in half

Instructions Jump to Ingredients ↑

  1. From orange, with vegetable peeler, remove 3 strips of peel (about 1 inch wide each); squeeze 1/2 cup juice.

  2. In 5- to 6-quart sauce pot, place sugar, cinnamon sticks, vanilla bean, orange peel, and 3 1/2 cups water; heat to boiling over high heat, stirring frequently until sugar dissolves. Reduce heat to medium-low; cover and simmer 10 minutes, stirring occasionally.

  3. Add pears and apples to syrup, gently stirring to combine; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until pears and apples are tender. Stir in cranberries and peaches; cook 1 minute longer. Pour fruit mixture into large heat-safe serving bowl; stir in orange juice. Cover and refrigerate at least 4 hours or up to 3 days to allow flavors to blend.


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