• jennifer8761

FALL FRUIT COMPOTE WITH CABERNET SAUVIGNON JAM


½ small onion, finely diced

1 granny smith apple, peeled and finely diced

4 fresh apricots, peeled and diced

1 c dried, sweetened cranberries

1/3 c chopped prunes

1/3 c diced dates

1 T lemon juice

1 t minced ginger

1 T dijon mustard

1 t worcestershire

½ c water

1 jar Emily G’s Cabernet Sauvignon Jam





Combine all ingredients in a sauce pan. Bring to a simmer and cook for 30 minutes. Cool to room temperature and serve or refrigerate.


Serve over pork, beef or chicken.











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