This traditional Polish dried fruit compote is quick and easy to make, low in sugar and full of flavour! This delicious beverage is served as part of Polish Christmas Eve dinner celebration.
Polish dried fruit compote is the easiest of all the traditional Polish Christmas Eve recipes. It simply involves placing the dried fruit along with a few spices and water in a pot and boiling for about 15 minutes. It’s quick and uncomplicated but really delicious and a great way of enjoying dried fruit.
Christmas Eve in Poland is celebrated with a completely different menu than Christmas Day (I suspect this is true for other countries too). According to tradition the Christmas Eve meal should consist of 12 dishes (thankfully side dishes and beverages count too!)! In my early days of cooking I took this custom very literally but I have now embraced a less stressful approach and stopped counting. Some dishes have been dropped but the one recipe I always make is traditional Polish dried fruit compote (kompot wigilijny).
Equipment you’ll need
- Kitchen scales/measuring cup
- Medium size pot with lid and large spoon
- Vegetable peeler
How to make Polish dried fruit compote
1.Place all the ingredients (not the lemon juice) in a pot, cover and bring to the boil.
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2. Lower the heat and simmer for 15 minutes. Stir in the lemon juice and serve either hot or chilled.
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What dried fruit go into Polish dried fruit compote
Polish Christmas Eve fruit compote usually consists of prunes, dried apples and pears (plus other varieties of dried fruit, such as apricots, though less often). However, I make mine using prunes only. For me prunes have a very intense and delicious flavour and the other fruit are just not needed. My recipe is simple, full of festive aromatic spices, citrus notes, and low in sugar.
Prunes are famous for their high nutritional content, including a fair amount of iron and fibre. This I suspect is the reason why this healthy compote is served on Christmas Eve, when a good proportion of the other 11 dishes is made using wild mushrooms and sauerkraut! Prunes help the digestive system cope with all this rich food and allow the fine tradition of overindulgence to continue. (Personal theory, but not completely unfounded I think:)
Be kind to your digestive system this Christmas (even if you are not planning on eating wild mushrooms or sauerkraut!) and make this healthy dried fruit compote!
Top tips for making dried fruit compote
- What fruit to use: Polish compote can be made with prunes only but you could also add dried apples, pears and apricots into the pot.
- Spices: I used cinnamon, cloves, allspice and nutmeg but you can replace these with 1 teaspoon of mixed spice/pumpkin spice.
- Serving: This compote can be served either hot or cold, with or without the fruit. (These can later be added separately to yogurt, granola, morning porridge or smoothies). I like my compote clear and cold and sip it throughout the Christmas Eve meal instead of wine. You can, but don’t have to, separate the liquid from the fruit. If you leave the fruit in the compote, however, after a while it will absorb some of the liquid and you may have to add a splash of water into the compote.
- Storing: Refrigerate for up to 4 days.
- Not suitable for freezing.
More Polish Christmas Eve recipes
- Polish Gingerbread Loaf (Piernik) Recipe
- Polish Borscht Recipe (Christmas)
- Polish Potato and Cheese Pierogi (Ruskie) Dumplings
- Fish Casserole with Vegetables (Ryba po Grecku)
Keep in touch!
If you make this fruit compote recipe I’d love to know how it turned out for you. What dried fruits did you use? Let me know in the comments below, thanks!
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Polish Dried Fruit Compote Recipe (Christmas)
Ingredients
- 500 g prunes pitted
- 1.3 l water
- 6 cloves
- 1 short cinnamon stick
- 10 g fresh ginger piece about 1.5 cm long, peeled - not traditional, but works well!
- 1/4 tsp each: nutmeg and allspice
- 1/2 orange, peel only
- 1.5 tbsp sugar
- 2 tbsp lemon juice
Instructions
- Place all the ingredients (not the lemon juice) in a medium size pot, cover and bring to the boil. Lower the heat and simmer for about 15 minutes, stirring occasionally.
- Remove from the heat and add the lemon juice. Set aside to cool or serve hot. You can separate the fruit from the liquid before serving but this is optional. You can serve the compote using a ladle or transfer it into a jug.
Notes
- What fruit to use: Polish compote can be made with prunes only but you could also add dried apples, pears and apricots into the pot.
- Spices: I used cinnamon, cloves, allspice and nutmeg but you can replace these with 1 teaspoon of mixed spice/pumpkin spice.
- Serving: This compote can be served either hot or cold, with or without the fruit. (These can later be added separately to yogurt, granola, morning porridge or smoothies). I like my compote clear and cold and sip it throughout the Christmas Eve meal instead of wine. You can, but don't have to, separate the liquid from the fruit. If you leave the fruit in the compote, however, after a while it will absorb some of the liquid and you may have to add a splash of water into the compote.
- Storing: Refrigerate for up to 4 days.
- Not suitable for freezing.
Nutrition
Recipe Link Parties
I am sharing this recipe with Gluten Free Fridays, Fiesta Friday and Saucy Saturdays.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
I love the idea of traditional Christmas eve food. I don’t think I have any (unless of course you count getting the bigger chocolate in the advent calendar 🙂 ). I think I might have to start my own traditions (although probably not 12 dishes!).
I know 12 dishes is a bit much (I never actually make 12!) but I love all the traditional dishes and don’t really mind making them as it’s only once a year after all! I’ll be starting the cooking next Wednesday:)
I really enjoy seeing and reading about traditional recipes from other countries. I would probably add different fruit like you suggested. Thanks for sharing your compote with Fiesta Friday 🙂
Thanks for stopping by! I’ll be posting more Polish traditional recipes in the next 2 weeks:)
oooh this sounds lovely, the Peachicks like prunes so definitely have to give this a go!
Thanks! So glad you like it:)
This is calling my name – I adore prunes! It reminds me of a similar dish my Gran used to make for me if I was sick, although she used fewer spices, and served it with rice pudding.
This is definitely one to make!
Thanks! Rice pudding with prune compote sounds great! I am actually tempted to make it as I’ve got some compote leftover today. My youngest son adores prunes (why do people think prunes are only liked by old folks?) and rice pudding, so might make it as an after school treat for him:)
So funny you should say that about old folk and prunes – when I was at school, and prunes were on the menu, my classmates would often turn their noses up, saying they were old people food!
Maybe it’s something to do with sluggish digestive systems?
Prunes seem to be more mainstream here in former Yugo countries than in Britain. And they’re really cheap too!
Lovely to read that your son loves them too, and rice pudding – he is clearly a young man of impeccable taste!
Prunes are really cheap in Poland too. As for my son, not sure about impeccable taste, but he does have his moments…:)
This looks lovely Monika. I really like compote but I usually have it for breakfast. Thanks for adding to #CookBlogShare
Thanks Mandy! I have this for breakfast too, if there is any leftover from the previous night’s feast:)