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Five-Berry Compote with Mint and Orange Infusion

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  • Makes: 8 servings
  • Prep: 25 mins
  • Stand: 10 mins
  • Cool: 2 hrs

Five-Berry Compote with Mint and Orange Infusion

Directions

  1. For infusion, in a small saucepan bring water to boiling. Add tea bags and the 3 mint sprigs; stir until mint wilts. Cover pan; remove from heat. Let stand for 10 minutes.
  2. In a large bowl combine strawberries, golden raspberries, red raspberries, blackberries, blueberries, and cherries; set aside.
  3. For syrup, in a medium saucepan combine wine, sugar, and pomegranate juice. Pour infusion through a fine-mesh sieve into the saucepan with the wine. Squeeze tea bags to release liquid; discard mint sprigs and tea bags. Cook and stir until sugar is dissolved. Remove from heat; stir in vanilla. Let cool to room temperature. Pour over fruit mixture. Cover and chill for 2 hours.
  4. To serve, spoon mixture into shallow bowls. If desired, garnish with mint sprigs.

From the Test Kitchen

*Tip:

For a non-alcoholic version, substitute 3 1/2 cups white grape juice for the Sauvignon Blanc wine and reduce the sugar to 1/3 cup.

Nutrition per serving: same as above except 166 calories, 40 g carbohydrate, 34 g total sugar, 11 mg sodium

Nutrition Facts (Five-Berry Compote with Mint and Orange Infusion)

  • Per serving:
  • 203 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 3 mg sodium,
  • 34 g carb.,
  • 4 g fiber,
  • 26 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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