Kompot z Suszu (Polish Dried Fruit Drink with Cinnamon and Cloves)

Often associated with the Polish Christmas Eve table, kompot z suszu is a fragrant dried-fruit drink made by gently simmering apples, prunes and pears until they release their sweetness and colour into the liquid. Cinnamon, cloves and lemon give it a warm, lightly spiced character without making it heavy. Served warm, it feels soothing and aromatic; chilled, it becomes a refreshing fruit infusion. The softened fruit is part of the pleasure too, either spooned into glasses or served alongside for extra texture.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Polish home-style drink
Cooking style Make-ahead friendly • Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Layered fruit and spice: Dried apples, pears and prunes release concentrated sweetness as they simmer, while cinnamon and cloves add gentle warmth.
  • Bright finish: Lemon zest and juice lift the rich dried-fruit flavour and keep the drink from tasting flat.
  • Good made in advance: The flavour rounds out as it stands, making it well suited to preparing ahead and serving warm or chilled.

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Timing notes

  • Let it stand after simmering: A short rest off the heat helps the spices and dried fruit settle into a smoother, more rounded flavour.
  • Cool before chilling: If serving cold, let the kompot cool to room temperature before refrigerating to preserve its clean, fragrant character.

Authenticity notes

  • Polish festive context: Kompot z suszu is strongly associated with Polish Christmas Eve meals, where dried fruit and warm spices are typical winter flavours.
  • Gentle simmering: The drink is traditionally infused rather than boiled hard, allowing the fruit to plump while keeping the liquid clear.

Ingredient notes

  • Use a mix of dried fruit: Apples bring light sweetness, pears add roundness, and prunes give the drink its deeper colour and richer body.
  • Whole spices work best: Cinnamon sticks and whole cloves infuse cleanly and are easier to strain out than ground spices.
  • Adjust the lemon to taste: Use a little more lemon if the dried fruit tastes very sweet, or keep it subtle for a softer finish.

Make-ahead tips

  • Prepare in advance: Make the kompot ahead and refrigerate it once cooled; the flavour stays aromatic for several days.
  • Reheat gently: Warm it slowly in a saucepan until steaming rather than boiling, so the fruit keeps its shape and the spices stay balanced.
  • Strain for cleaner serving: For a clearer drink, strain the liquid and keep the softened fruit separate, then spoon some into each glass if desired.

Equipment you'll need

Ladle Large pot Sieve / strainer
Ingredients
Instructions
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  1. Put the dried apple, prunes and dried pear into a large pot and pour over the water. Bring to a gentle simmer over medium heat.
  2. Add the cinnamon sticks, whole cloves and granulated sugar. Simmer gently for 25 minutes, stirring once or twice, until the liquid is deep amber and the fruit is plump.
  3. Finely zest the lemon into the pot, then squeeze in the juice. Simmer for 2 minutes, then take off the heat and leave to stand so the flavours round out.
  4. Taste and adjust with a little more granulated sugar if you want it sweeter. Serve warm, or strain into a jug and chill; add a spoonful of the fruit to each glass if you like.

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Recipe notes

Tips

  • Keep the simmer gentle so the drink stays clear and the fruit does not break down too much.
  • For a cleaner pour, strain through a sieve-strainer and return the fruit to the pot, then spoon it into glasses as you serve.
  • If serving chilled, cool to room temperature first, then refrigerate so it stays bright and fragrant.

Substitutions

  • Replace Granulated sugar with Acacia honey for a softer sweetness; stir it in off the heat so the flavour stays delicate.
  • Replace Lemon with Lime for a sharper, more aromatic citrus note.

Storage

  • Refrigerate up to 4 days
  • Cool completely, then refrigerate in a covered container for up to 4 days. Reheat gently in a saucepan until steaming, or serve chilled; freeze in portions for up to 2 months and defrost overnight in the fridge.

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Kompot z Suszu (Polish Dried Fruit Drink with Cinnamon and Cloves)
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Recipe overview

  • Servings: 6 glasses
  • Total time: 45min (10min active)
  • Difficulty: Easy
  • Cuisine: Polish
Beginner friendly One pot Freezer friendly Kid friendly
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Equipment you'll need

Ladle Large pot Sieve / strainer

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Granulated sugar

1 cup ≈ 200 g
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Water

1 cup ≈ 240 ml
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