Title: Frozen Fruit Compote
 Categories: Desserts
      Yield: 6 servings
      1 lb Frozen, unsweetened
      1 lb Frozen, unsweetened
      1 lb Frozen, unsweetened
      1 c  Granulated sugar, or less to
           -taste, divided
  1 1/2 tb Cornstarch
      2 lg Naval oranges, peeled,
           -halved and sectioned
  In a large bowl, combine strawberries, blueberries and blackberries
  and 1/2 cup sugar. Let stand at room temperature until the berries
  thaw, about 1 1/2 hours. Stir occasionally, taste, adding the
  remaining sugar if necessary.
  In a large colander, strain the berries with a bowl under it so you
  can save the juice.
  Place the cornstarch in a medium saucepan and stir in the juice. Turn
  on the heat to medium and cook, stirring, until the juice becomes
  thick and translucent, about 10 to 15 minutes. Let it cool.
  Place the berries in an attractive bowl. Pour the sauce over the
  fruit. Add the oranges and stir gently. Cover and chill until serving
  Per serving: 98 calories (3 percent from protein, 95 percent from
  carbohydrate, 3 percent from fat), 1 gram protein, 25 grams
  carbohydrate, less than 1 gram fat, 0 cholesterol, 1 milligram
  sodium. Exchanges: 1 fruit.
  From the Oregonian's FOODday, 2/993.

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