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

USMETRIC

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

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DIRECTIONS

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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