Spiced clementine compote

Name: Spiced clementine compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes About 250ml/serves 10
Ingredients: 6 seedless clementines or easy-peelers, peeled, separated into segments, white pith removed; 2 tbsp honey; 1 tbsp brown sugar; Juice 1 lemon; 1 tsp grated clementine zest; 1 vanilla pod, split, or 1 tsp vanilla bean paste; 2 cardamom pods, lightly bashed, or 1 star anise or cinnamon stick (optional); 1-2 tbsp brandy (optional)

Easy
December 2021

Easy
December 2021

Test kitchen approved

Makes About 250ml/serves 10
Hands-on time 10 min, simmering time 30 min

A jar of spiced clementine compote is your Christmas MVP. Serve with cheese, spoon over porridge, or add to a festive breakfast platter.

If your fruit bowl is piled high with clementines, use them to make this festive dessert, too.

Dairy-free recipes
Gluten-free recipes
Vegetarian recipes

Nutrition: Per serving (34g)

Calories: 26kcals
Fat: 0.1g (trace saturated)
Protein: 0.3g
Carbohydrates: 6g (6g sugars)
Fibre: 0.4g
Salt: trace salt

Nutrition: per serving

Calories: 26kcals
Fat: 0.1g (trace saturated)
Protein: 0.3g
Carbohydrates: 6g (6g sugars)
Fibre: 0.4g
Salt: trace salt

Save recipe

Save

Save recipe Print

Rate

Ingredients

6 seedless clementines or easy-peelers, peeled, separated into segments, white pith removed
2 tbsp honey
1 tbsp brown sugar
Juice 1 lemon
1 tsp grated clementine zest
1 vanilla pod, split, or 1 tsp vanilla bean paste
2 cardamom pods, lightly bashed, or 1 star anise or cinnamon stick (optional)
1-2 tbsp brandy (optional)

Method

Put all the ingredients in a pan and cook over a medium heat, stirring now and then until the fruit breaks down and the juices thicken – about 30 minutes.
Cool, then decant into a clean jar or an airtight container. Enjoy on porridge, yogurt and pancakes, or add to a cheese or charcuterie board instead of chutney.

delicious. tips

Don’t waste it: Leftovers would be great with roast duck or goose, or rippled through cream as a dessert.
Make 2-3 days ahead. Cool the compote, decant into a clean jar and store in the fridge.

Recipe By

Jess Meyer

Fancy getting a copy in print?

Subscribe to our magazine