Polish Dried Fruit Compote Recipe (Kompot z Suszu)

What Is Kompot z Suszu?

Kompot z Suszu is a traditional Polish Christmas drink made by simmering a variety of dried fruits—like apples, pears, and plums—along with spices like cinnamon and cloves. It’s an essential part of the Wigilia feast, served alongside other festive dishes.

While it’s most commonly enjoyed at Christmas, Kompot z Suszu is also a great way to use up dried fruits throughout the winter months. Some families even customize their recipe with citrus or honey for added sweetness and brightness.

Fun fact: In Polish tradition, Wigilia dinner always includes 12 dishes, symbolizing the 12 apostles. Kompot z Suszu often counts as one of them!

Key Ingredients & Substitutions for Kompot z Suszu

Dried and Smoked Apples: Provide a natural sweetness. If smoked dried apples are unavailable, you can use regular dried apples and add a splash of smoked tea for a similar effect.

Dried and Smoked Pears: The smoky flavor of dried, smoked pears gives this drink its characteristic depth. If you can’t find smoked pears, try using fresh pears with a touch of liquid smoke.

Dried Plums (Prunes): Add a rich, jammy sweetness.

Dried Apricots: Contribute a tangy brightness to balance the smoky flavors.

Dried Cranberries: For a subtle tartness and a festive touch.

Cinnamon and Cloves: Classic Christmas spices that add warmth and aroma.

Citrus (Optional): Orange and lemon slices bring a refreshing tang but can be omitted if you prefer a more traditional flavor.

Water: The base of the compote, infused with all the fruit and spice goodness.

Equipment You’ll Need

• Large Pot: To simmer the fruits and spices.
• Wooden Spoon: For stirring without damaging the fruit.
• Fine Mesh Strainer: If you prefer a clearer compote.
• Ladle: For serving the compote into cups or glasses.
• Glass Jars or Bottles: For storing leftovers.

Step-by-Step Instructions for Perfect Kompot z Suszu

Step 1: Prepare the Ingredients

1. Rinse the Fruits: Rinse 2 handfuls (120g) dried apples, 1 handful (60g) smoked dried apples, 1 handful (90g) dried apricots, 1 handful (90g) dried plums, and ½ handful (50g) dried cranberries under cool water.

Step 2: Combine Everything

2. Add to Pot: Place the fruits into a large pot along with 3 small smoked pears (120g), 1 small cinnamon stick, and 7 cloves. Pour in 3 liters of cold water.

Step 3: Simmer the Compote

3. Bring to a Simmer: Heat the mixture over medium heat until it begins to simmer. Reduce the heat to low and let it gently simmer for 40-50 minutes, stirring occasionally.

Step 4: Add Citrus (Optional)

4. Add Citrus: If desired, add 1 orange (sliced) and ½ lemon (sliced) during the last 10 minutes of simmering.

Step 5: Rest and Serve

5. Cool Slightly: Let the compote rest for at least 30 minutes to allow the flavors to meld. Serve warm or at room temperature, and garnish with a slice of citrus or a cinnamon stick if desired.

Expert Tips for the Best Kompot z Suszu

Make It Ahead: This compote tastes even better the next day! Prepare it a day in advance and let it sit in the fridge overnight.

Adjust Sweetness: If you prefer a sweeter drink, add a tablespoon of honey or sugar while simmering.

Customize the Flavors: Feel free to experiment with different dried fruits, like figs or cherries, for a unique twist.

Strain or Not: Some prefer a clear compote by straining out the fruits, while others enjoy serving it chunky with the fruit pieces.

Serving Suggestions

Kompot z Suszu is traditionally served as part of the Wigilia feast, but it’s also delightful throughout the winter season. Pair it with classic Polish desserts like Piernik (gingerbread) or Makowiec (poppy seed roll). Serve it warm in festive glasses for a cozy holiday vibe, or enjoy it chilled as a refreshing winter drink.

Make-Ahead and Storage

• Make-Ahead: This compote can be prepared up to 2 days in advance. Simply store it in the fridge and reheat gently before serving.
• Storage: Keep in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze in portions for up to 3 months. Thaw in the fridge and reheat gently before serving.

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