Spiced clementine compote

  • Portion size: Makes About 250ml/serves 10
  • Hands-on time 10 min, simmering time 30 min
  • Difficulty: easy

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.

 

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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)
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Method

  1. 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.
  2. 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.
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  • Nutrition

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

    Quick wins & tips

    Don’t waste it: Leftovers would be great with roast duck or goose, or rippled through cream as a dessert.

    Make Ahead

    Make 2-3 days ahead. Cool the compote, decant into a clean jar and store in the fridge.

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