Blood Orange Compote

The red-blotched skin of this fruit peels away to reveal pulp that can be as red as burgundy wine, giving it the name of blood orange. A favorite of Italians and gaining popularity in America, the blood orange is thought to be the result of a mutation that occurred in Sicily during the 17th century. Blood orange flesh is sweet, not bitter, and has a hint of strawberry flavor.

Citrus plants are not hardy in the Midwest, but they can be grown indoors with some success. With an abundance of light and a fairly humid environment, citrus plants grown as houseplants may even produce flowers, and fruit if they pollinate successfully. You can move the plant outdoors in warm months to encourage flowering and to allow natural pollinators (insects) to do their work.

Blood Orange Compote

3 cups water
1 cup sugar
1 pound mixed dried fruit
1 cup sweet wine
1 blood orange unpeeled

1 lemon unpeeled
1/2 cup raisins, dried cherries & cranberries
8 cloves
4-cinnamon sticks
1 cup seedless grapes

Combine water and sugar in a large saucepan. Stir over medium heat until sugar dissolves. Add remaining ingredients except grapes, simmering until liquid is reduced to a syrup.

Remove from heat, add grapes and refrigerate.