Slow-Cooked Harvest Fruit Compote

1 lemon

2 packages (12 ounces each) prunes (about 4 cups)

1 package (7 ounces) mixed dried fruit (about 1 1/2 cups)

1 package (about 6 ounces) dried apricots (about 1 1/2 cups)

1/2 cup dried cranberries

1/3 cup raisins

4 cups V8 V-Fusion® Pomegranate Blueberry Juice

1 cup white Zinfandel wine

1 teaspoon vanilla extract

• Grate 1 teaspoon zest from the lemon.
• Stir the prunes, mixed fruit, apricots, cranberries, raisins, juice, wine, lemon zest and vanilla extract in a 6-quart slow cooker.
• Cover and cook on HIGH for 4 to 5 hours.

RECIPE TIPS

• Recipe Note: This recipe may also be cooked on LOW for 7 to 8 hours.
• Serving Suggestion: The compote can be served warm or cold. Try it warm spooned over vanilla ice cream or pound cake. Try it warm or cold as an accompaniment to roast pork loin.