Dried fruit compote is one of the oldest winter drinks around, and it barely needs a recipe: a mix of dried apples, pears, prunes, apricots, and raisins, a bit of sugar, and enough time for everything to steep. There’s no special shopping list required — almost any combination of dried fruit sitting in the pantry will do.

The real trick to a good compote is the order you add things in. Firm dried apples and pears need longer on the heat, while prunes, apricots, and raisins cook faster and turn to mush if they go in too early. Staggering the additions keeps the fruit pieces intact and gives the drink a full flavor without turning cloudy or overcooked.

Compote differs from uzvar mainly in the sugar: uzvar is traditionally made without any, relying on the fruit’s own sweetness, while compote is usually a touch sweeter. The amount of sugar is easy to adjust to taste, or skip entirely if the dried fruit is sweet enough on its own.

Letting the compote steep for at least a few hours after cooking is worth the wait — that’s when the flavor really deepens as the fruit releases the last of its aroma into the liquid. It keeps in the fridge for several days, and works equally well served warm on a cold winter evening or chilled straight from the fridge.