HARVEST FRUIT COMPOTE

Made With:

Product

V8 V-Fusion® Pomegranate Blueberry

Here is the taste of winter updated in a stewed fruit compote that uses a V8 V-Fusion juice base, dried fruit, white wine and lemon and vanilla to spice it all up!

View Product
Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 364
% Daily Value
Total Fat 1.4g
2%
Saturated Fat 0.6g
3%
Cholesterol 0mg
0%
Sodium 46mg
2%
Total Carbohydrate 85.9g
29%
Dietary Fiber 7.2g
29%
Protein 3.5g
7%
Vitamin A 28%
Vitamin C 14%
Calcium 9%
Iron 11%
Total Time

40 min.

Serving & Size

1 CUP

Yields

Here is the taste of winter updated in a stewed fruit compote that uses a V8 V-Fusion juice base, dried fruit, white wine and lemon and vanilla to spice it all up!

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 364
% Daily Value
Total Fat 1.4g
2%
Saturated Fat 0.6g
3%
Cholesterol 0mg
0%
Sodium 46mg
2%
Total Carbohydrate 85.9g
29%
Dietary Fiber 7.2g
29%
Protein 3.5g
7%
Vitamin A 28%
Vitamin C 14%
Calcium 9%
Iron 11%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
dried prunes 2 lb. qt.
mixed dried fruit, chopped 14 oz. cups
dried apricots cups
sweetened dried cranberries 1 1/2  cups
raisins cups
1. In a large saucepan combine dried fruit.
Made With:

Product

V8 V-Fusion® Pomegranate Blueberry

View Product
Weight Measure
V8 V-Fusion® Pomegranate Blueberry qt.
white zinfandel qt.
lemon zest tbsp.
vanilla extract tbsp.
2. Pour juice, wine, lemon zest and vanilla over dried fruit mixture in saucepan; mix well. Place over medium flame on stove top and bring to a simmer; reduce heat and cook, gently, for 35 minutes or until fruit softens and liquids have been partially absorbed and thickened. Remove from heat and keep warm. CCP: May be served hot at 140°F or higher, or chilled to 40°F or lower.
Weight Measure
vanilla frozen yogurt cups
3. To Serve: Serve warm or at room temperature, 1 cup per serving, topped with a #16 scoop (1/4 cup) of vanilla ice cream or frozen yogurt or with a slice of pound cake. Or serve as an accompaniment to roast pork, game, chicken, poultry, etc.
Newsletter

©2019 CSC Brands LP, All Rights Reserved.