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Granny's Fruit Compote

It really doesn't get any quicker or easier than this recipe.
Adjust the quantities for how large a bowl of fruit you want. 
Will keep in the refrigerator for at least a week.

Ingredients

A glass or ceramic bowl is best, stainless will work in pinch.

Fill the bowl half way with as many types and quantities of dried fruits as you would like.

Cover well with clean boiling water.
Cover with plate, pan or similar lid until mostly cool (15-30 minutes)
Cover securely and place in the refrigerator overnight.

Be generous with the water - not only do the fruit need the water to rehydrate, but the extra water makes a fabulous fruit liquor - actually the liquor is the best part, so extra is always a good thing.

You can leave the fruit chunky or dice everything up.  This works well with breakfast cereals, over pound or angel cake, or even over ice cream.  If you want to keep it healthy, it's also perfect for mixing with yogurt.

For the fruit compote in the image, I used prunes, peaches, figs, apricots and raisins.

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After Canning (and Dehydrating) Recipes
Using your canned and dehydrated food supply and ingredients from a well stocked pantry



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