I usually change this recipe up a bit and add different fruits and nuts. The one you have has dried apricots, cherries, craisins and golden raisins + pistachios and pecans.

I make a giant batch a day or two early so we have it for several days while everyone is at home. It usually goes in this huge tin with a big spoon and bowls next to it. Despite the spoon and bowls, my brothers and dad would always put their grimy hands in the tin to get a handful like popcorn. Don’t do that, it’s gross.

It’s my job to pre-make this the night before, but I almost always procrastinate and do the compote in the morning. It works out nicely because 99.9% of the time, the Johnsons need a nap after presents so that’s when I get cooking!

We eat this in a proper sit down brunch after presents and nap time and while listening to the jazzy Christmas music my dad always insisted we play.

Most of the time we just throw apricot preserves on the cooked sausage and call it a day. But if you want it fancy, here ya go!

This was my dad’s favorite. It used to be his job to make this while the compote was steeping and I took my nap. But somehow in the last 5ish years, he passed the baton to me to do all of the morning cooking (yay). He would still snag a few sausages straight from the pan while I wasn’t looking. Sneaky little bugger.