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Grapefruit-Campari Compote

Grapefruit-Campari Compote
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Serves 8| Hands-On Time: | Total Time:



  1. In a small saucepan, combine the water, sugar, and ginger and simmer over moderate heat, stirring occasionally, for 1 minute. Stir in the Campari. Cool and set aside.
  2. Cut the peel and the bitter white pith from the grapefruit with a sharp knife. Working over a bowl to catch the juice, cut the grapefruit sections free from the membranes, keeping sections intact. Place in a medium bowl. Reserve the juice.
  3. Strain the Campari syrup and pour it and the reserved juice over the grapefruit sections.
  4. Cover and chill. Recipe can be made up to 1 day ahead.
By December, 2001

Nutritional Information

  • Per Serving
  • Calories 127Calories From Fat 0%
  • Calcium 41mg
  • Carbohydrate 29g
  • Cholesterol 0mg
  • Fat 0g
  • Fiber 3g
  • Iron 0mg
  • Protein 1mg
  • Sat Fat 0g
  • Sodium 0mg
What does this mean? See Nutrition 101 .

Quick Tip

Red, yellow, and green apples
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.