Spiced clementine compote
By:
Jess Meyer
Former deputy food editor, delicious.
- Published: 2 Dec 21
- Updated: 15 Nov 24
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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Makes About 250ml/serves 10
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Hands-on time 10 min, simmering time 30 min
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.
- Recipe from December 2021 Issue
Nutrition
- Calories
- 26kcals
- Fat
- 0.1g (trace saturated)
- Protein
- 0.3g
- Carbohydrates
- 6g (6g sugars)
- Fibre
- 0.4g
- Salt
- trace salt
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.
Buy ingredients online
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