Colorful compote combination

If you’re planning a special early spring meal, there’s no need to feel constrained by the sometimes chilly season. Seasonal flavors come warmly to life in this colorful compote, a combination of tangy-sweet ruby-red pickled beets, cranberries and ripe pear, sparked with orange juice, onion, honey, horseradish and cinnamon.

This relish tastes equally good with poultry, ham or beef, besides adding a bright accent to the table, especially if you serve it in a clear glass bowl.

Bonus points: This is a nearly fat-free dish. And there are tasty uses for leftover relish: for a turkey, ham or beef sandwich, try spreading low-fat cream cheese onto whole grain bread or rolls, topping with beet-pear compote, adding a lettuce leaf or two.

Ruby Beet and Pear Compote

Recipe for the Associated Press from Aunt Nellie’s

1/4 cup orange juice, heated

1/4 cup dried cranberries

16-ounce jar whole pickled beets, drained and diced

1/2 cup chopped red onion

1 large, firm, ripe pear, unpeeled, chopped

3 tablespoons honey

1 tablespoon prepared horseradish

1/2 teaspoon ground black pepper

1/4 teaspoon ground cinnamon

In small bowl, combine orange juice and cranberries. Let stand at least 5 minutes to allow cranberries to soften.

Meanwhile, combine beets, onion and pear in large bowl; mix gently. In small bowl, blend honey, horseradish, pepper and cinnamon; mix well. Pour over beet mixture. Add cranberries and orange juice; mix well. Serve chilled or at room temperature.

Yield: 3 cups

Nutrition information per 1/4 cup serving: 58 calories, less than 1 gram fat, less than 1 gram protein, 15 grams carbohydrate, no cholesterol, less than 1 gram dietary fiber, 133 milligrams sodium.