Sauces, conserves & preserves
Spiced blood orange & honey compote
This blood orange compote makes a lovely addition to a winter breakfast. It doesn't take long to make and can be done days in advance. Unlike a lot of compotes where the fruit is heavily cooked out to mush, this reserves the freshness of the orange and is great spooned over porridge, pancakes, or yoghurt.
Ingredients
- 4 blood oranges
- 1 tbsp caster sugar
- 1 tbsp honey
- 1/4 tsp cinnamon
- pinch of ground cloves
Method
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Step 1
Start by segmenting the oranges. Do this by topping and tailing each orange then cutting around the sides following the curve of the orange to remove the skin and the pith. Next, cut down each side of the segments to release them without any pith or membrane. Once you have removed the segments, squeeze the membrane over a bowl to get the remaining juice out. Repeat with all four oranges. Measure the juice and top it up with water to make 170ml.
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Step 2
Put the 170ml of juice and water into a saucepan with the sugar and honey, and reduce on a medium/low heat until it’s thick and syrupy. Add in the spices and mix, and then remove from the heat and leave it to cool.
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Step 3
Once cool, add in your orange segments and give it a stir. Spoon straight over your porridge or pancakes or store in a sealed jar in the fridge.