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 granola | Tropical 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
- 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.