Fill your house with the smell of Christmas!
For this easy Christmas recipe we’ve used cranberries infused with warming spices and calamondin orange juice, to make a festive compote. Fruit compotes are delightful simply dolloped on top of your breakfast cereal or added to crème fraiche or Greek yoghurt to make a quick pud. This version also makes a great alternative to the traditional cranberry sauce usually served with Christmas lunch.
Our much-loved calamondin orange trees have always been a bestseller and it’s not hard to see why. These delightful little citrus are easy to grow and will soon fill their surroundings with a fragrant scent and pretty blossoms and an abundance of fruit sweet enough to eat. As you'll see with this recipe, they can also be used to impart a delicate orange flavour to your favourite dishes.
We guarantee the cooking process will fill your kitchen with unmistakably Christmassy scents, and you'll soon be humming ‘it’s beginning to look a lot like…’
SPICED CRANBERRY AND CALAMONDIN COMPOTE
The compote will keep in the fridge for a few days. Cranberries can be a little tart, so add more sugar if it’s not quite sweet enough for your taste.
200g fresh or frozen cranberries
5 tbsp., golden caster sugar
1 cinnamon stick
1 star anise
2 cloves
2 tbsp. calamondin orange juice
Place all the ingredients in a small saucepan and gently warm through, stirring regularly until the sugar has dissolved. Press down lightly on the berries to burst them and cook for a little longer until the compote has thickened. Taste and add more sugar if required.
Serve immediately or allow to cool and store in an airtight container in the fridge.
