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Raspberry Citrus Compote

SUBMITTED BY: Cindy Reams

"Cindy Reams of Philipsburg, Pennsylvania shares this budget-minded breakfast medley. Grapefruit is a surprising addition to the refreshing salad, which is priced at only 36¢ each."
PREP TIME  15 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup sugar
  • 4 1/2 teaspoons cornstarch
  • 1 cup water
  • 1 (10 ounce) package frozen unsweetened raspberries, thawed
  • 3 large navel oranges, peeled and sectioned
  • 2 medium ripe pears, peeled and chopped
  • 1 large grapefruit, peeled, sectioned and seeded

DIRECTIONS

  1. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in raspberries. Simmer, uncovered, for 5 minutes or until heated through. Remove from heat. Cool to room temperature. Add oranges, pears and grapefruit; stir gently to coat. Chill leftovers.
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