Spicy Wine Fruit
Yield
6 servingsPrep
20 minCook
25 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
cinnamon
|
*
|
| ½ | cup |
water
|
|
| ¼ | cup |
sugar
|
|
| 1 | package |
mixed dried fruit
|
*
|
| 6 | wholes |
cloves
|
*
|
| ½ | cup |
red wine
sweet |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | each |
bananas
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
cinnamon
|
*
|
| 118 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 1 | package |
mixed dried fruit
|
*
|
| 6 | wholes |
cloves
|
*
|
| 118 | ml |
red wine
sweet |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 2 | each |
bananas
|
|
Directions
Tie cinnamon stick and cloves in cheesecloth bag.
Heat cheesecloth bag, water, wine, sugar and lemon juice to boiling in 2-quart saucepan.
Stir in dried fruit. Heat to boiling; reduce heat.
Simmer uncovered, stirring occasionally, until fruit is plump and tender, 10 to 15 minutes.
Refrigerate uncovered, stirring ocaasionally, at least 3 hours but no longer than 24 hours.
Remove cheesecloth bag.
Slice bananas and stir into fruit mixture until coated with syrup.
Drain fruit, reserving syrup. Serve fruit with some of the reserved syrup.
