It’s beginning to look (and smell) a lot like Christmas! Tim’s at the supermarket now, doing the ‘big shop’ and I’ve been busy in the kitchen… There’s Sauerkraut fermenting, fresh bread baked and I’m enjoying a cup of chamomile and honey tea as I write this. It’s blowing a gale outside but it’s warm in here… and cosy and smells like cranberry, orange & cinnamon compote! I’m going to dollop this on my yoghurt in the morning, but there will also be plenty for the turkey on Friday!
200g Cranberries (fresh or frozen)
Juice of 2 Satsumas
1 stick cinnamon
5 cardamom pods
3 tbsp Maple Syrup
1. Put the cranberries in a pan on the hob and heat. Add the Satsuma juice, cinnamon, cardamom pods and Maple syrup. Bring to the boil and lower the heat to a simmer.
2. Allow the liquid to reduce and add a little extra water.
3. Allow the water to reduce and add a little more.
4. Simmer for around 15 minutes before removing from the heat, allowing to cool and decanting to a clean glass jar or dish to be stored in the fridge.