Spiced Plum-and-Port Compote

Total Time
29 min
7 min
22 min
This version is made with fresh plums, ginger for zing, and a splash of ruby port. For an alcohol-free version, try substituting fresh orange juice for the port.


cinnamon stick(s)

2 average

ginger root

oz, 4 fresh, peeled slices


oz, 8 black variety

whole cloves

oz, (about 5)

packed brown sugar

½ cup(s)

table wine

½ cup(s), ruby port variety

cranberry juice cocktail

½ fl oz


1½ pound(s), fresh, (about 9 medium), halved and pitted

fresh lemon juice

1 Tbsp


  1. Place the cinnamon, ginger, peppercorns, and cloves in the center of a 5-inch square of cheesecloth. Gather up the edges of the cheesecloth and tie them together with kitchen string. Place in a medium saucepan, along with the sugar, port, and cranberry juice. Cover and bring to simmer over medium heat; reduce the heat to low and simmer 10 minutes.
  2. Meanwhile, slice each plum half into thirds. Add to the saucepan, return to a simmer and cook, covered, until the plums are soft, 10–12 minutes. Remove from the heat, stir in the lemon juice and let cool in the pan. Refrigerate for at least 2 hours or up to 5 days. Serve cool or at room temperature. Yields scant 1/2 cup per serving.

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