Amanda Price
Autumn Glory Compote. I never would have thought to make something like this, but in looking for an idea on how to preserve my sugar pie pumpkins, I came across this intriguing recipe in the Ball Complete Book of Home Preserving. Equal portions of pumpkin and pineapple with some dried apricots, golden raisins and cinnamon sticks. I decided I had to try it. It is amazingly delicious and I can’t wait to serve some for our Thanksgiving appetizer along with some brie and French bread.
I had about 1/2 cup of the syrup left over after filling the jars and I made a pineapple rum drink with it. I wonder how it would taste with an apple cider rum drink… ??
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