Olive And Dried Plum Compote

11/2 cups dry white wine

1 can (141/2 ounces) chicken broth

3/4 cup red wine vinegar

2 cups pitted dried plums

1 cup oil-packed green olives, pitted

1/2 cup packed light brown sugar

2 tablespoons minced garlic

1 teaspoon dried oregano

1 teaspoon dried thyme

1/3 cup chopped fresh parsley

In a medium saucepan over medium-high heat, combine the wine, chicken broth and vinegar, then bring to a boil.

Stir in the dried plums, olives, brown sugar, garlic, oregano and thyme. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 1 hour.

Remove the sauce from heat and let cool slightly. Stir in the parsley.

Makes 4 cups.

Associated Press

Cranberry-Apricot Sauce

12-ounce bag fresh or frozen cranberries

1 cup chopped dried apricots

3/4 cup honey

1/2 cup orange juice

1/2 cup water

3 tablespoons brandy (optional)

1/2 teaspoon grated orange zest

In a medium saucepan, combine the cranberries, apricots, honey, orange juice and water. Set the pan over medium heat and bring to a simmer, stirring constantly.

Reduce the heat to low, cover the pan and cook until the cranberries are tender, 6 to 8 minutes. Remove the pan from heat and stir in the brandy (if using) and orange zest. Let cool to room temperature before serving, or cover and refrigerate.

Makes 4 cups.

Associated Press

---

Fast Spiced Cranberry Sauce

12-ounce bag fresh cranberries

3/4 cup sugar

1/2 cup water

1/4 teaspoon cardamom

1/4 teaspoon cinnamon

1/4 teaspoon ginger

In a large microwave-safe bowl with a cover, combine all the ingredients. Cover and microwave on high for 7 minutes.

Uncover the bowl and stir thoroughly. Replace the cover and microwave on high for another 3 minutes. Allow to cool slightly. Serve warm or cover and refrigerate to chill.

Makes 3 cups.

Associated Press