Spring Fruit Compote
½ cup orange juice or Grand Marnier (orange liqueur)
2 Tblsp orange marmalade
½ cup quartered dried apricots
Grated rind and sectioned fruit of 1 navel orange
1 fresh pineapple peeled, cored, cubed
4 pints fresh berries: strawberries, raspberries, blueberries, blackberries
Combine orange juice, marmalade, apricots, orange rind and sections, and pineapple up to 24 hours in advance. Up to 1 hour before serving time, rinse berries. Slice or halve strawberries and blackberries. Leave blueberries and raspberries whole. Toss berries as gently as possible with marinated fruit. Garnish with vanilla yogurt if desired.
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