Usually cranberries as fruit are cooked into a compote or jelly, known as cranberry sauce. Carob is used for compote, liqueur, and syrup in Turkey, Malta, Portugal, Spain, and Sicily. Among the known serving dishes were a relish dish and a compote dish. Fruit can be eaten raw, or made into dishes such as pickle, compote, or sambal. An example is in preparation of rumtopf, a fruit based compote, and rum prune cake. Fruit served this way or as compote often accompanies game and liver dishes. They are widely grown, typically for stewing in syrup to make a compote. The compote is served either warm or cold. Often, there is a compote of dry fruits for a drink. It is usually served in a special stemmed, medium-sized, decorative crystal compote. One that was particularly favored is compote.