If you know me (or work with me) you will often see me eating a bowl of yogurt, granola and fruit for breakfast. In this regard, I’m fairly consistent – almost always thick Greek yogurt, usually 0% fat/ sometimes Skyr; a good helping of granola (95% homemade) and whatever fruit I’ve gotten my hands on depending on the season. Occasionally though I do like to go a bit fancy with my toppings – and use a compote or stewed fruits.

When I saw this recipe in a recent edition of The Guardian’s Feast, it was perfect timing as I had several clementines about to go off (very rarely does this happen!) and I really didn’t want to bin them. I’m glad I spotted this as it’s a perfect topper from my morning granola ritual. If you like marmalade you will enjoy this. Make it a little sweeter by adding one/two additional spoons of honey.

Eat this with homemade granola: Jordan Bourke’s Spelt, help seed and lemon zest granolaTropical Fruit and Nut Granola

Anna Jones’ Clementine Compote


Makes 1 Jar | Prep 5 mins | Cook 20 mins
Easy | Can be made Vegan* | Dairy and Gluten Free

You’ll need:

  • 8 clementines, peeled;
  • 3 tbsp honey or maple syrup (if making vegan);
  • 1 pinch flaky salt;
  • A few sprigs of thyme (optional).

Put the peeled mandarin segments in a saucepan, removing any big pieces of pith as you go. Heat the pan to low-medium and add the honey, salt and thyme, if you’re using it. Gently simmer until the fruit breaks down, using a masher to make a jam-like consistency. This should take around 20 minutes.

Spoon over yogurt, granola, porridge or top creamy desserts with it!


Original recipe by Anna Jones published in Feast, available online here.