It’s nearly Christmas, and today I’m sharing the fruity breakfast topper I’ve made to last the family over the holidays. It’s made with fresh cranberries, oranges, sugar and spices, and comes with a heavenly taste and fragrance that’s sure to conjure up a festive mood. It is designed for spooning over muesli, or stirring in to porridge.
Christmas on a spoon!
The compote contains a glass of Port. Well, we wouldn’t want you to lose out on those healthy polyphenols over the holiday period now, would we?
Servings
You should get about 8 – 10 servings from this.
Timings
10 mins to prepare, 20 mins to boil/simmer.
You Will Need
- 250g fresh cranberries
- zest and juice of 2 oranges
- 1 glass of Port
- 75g light brown sugar
- 1 cinnamon stick
- 3 star anise
- 5 cardamom pods
Method
- Put all the ingredients in a saucepan and bring to the boil. Reduce to a simmer and leave for 20 mins to reduce/thicken.
- Er, that’s it. Leave to cool and keep in the fridge, then stir a dessert spoonful in to a bowl of muesli and greek yoghurt, as shown in the photo above. It is also great stirred in to warm porridge.
- You can leave in the spices, as they will continue to flavour the compote. The cinnamon and star anise mustn’t be eaten, however, so be sure to pick around them when you are filling your spoon.
Customise It!
The first time I made this, I used a glass of sherry instead of the Port and it was fine. Feel free to swap in your favourite tipple of choice, or leave it out if you prefer.
It has to be a Christmas track this week for the ADK Playlist. If you are looking for some quality festive listening that’s a little different from the fare commonly served up in shops and on commercial radio, check out Tracey Thorn’s 2012 album, Tinsel and Lights. Here’s a lovely track from it called Like A Snowman.
Have a great Christmas everyone. See you back here next week for another serving of kitchen fun and madness.
A Different Kitchen 