01 Dec

I have often been asked where do we buy our sauces, jams and dips... the truth is we don't buy anything that we can make ourselves as long as we can purchase the ingredients fresh and local. One of my most prized recipes over the Christmas period is my Compote which we use for Christmas Breakfast on Pancakes, Yoghurt topper or Muesli. Then later in the day we use it on our Brioche or Pavlova as a topper. I have even used this compote to top my handcrafted full cream cheesecakes. For a festive cocktail the compote can be added to vodka and orange and garnish with a little pomegranate- now you have a little fruit on the top of the cocktail and the compote berries on the bottom. (please feel free to add mint leaves or rosemary as well).

So now I am sharing this much loved recipe with you the readers... please enjoy and feel free to let me know what you think. I would also love to hear your choice of use for the compote.


1 tsp Orange Zest

1 tsp Garam Masala (yes Garam Masala!!!)

1/2 tsp Chinese 5 Spice

1 tsp Brandy (or Vermouth)

500g Mixed Organic Berries (hulled) you may use frozen if fresh is not available and add an extra 1/4 cup sugar

1 cup Organic Brown or Raw Sugar (this gives a nice Caramel flavour to the Compote)


Place all ingredients into a heavy based saucepan and place on low heat. Allow the ingredients to simmer down by themselves, only stir if absolutely necessary. Brush Sugar off the sides of the pan with a water dampened paint brush try not to get any moisture into the compote... the full moisture should come only from the fruit.

Once the ingredients have incorporated all the flavour and sauce is thick then take off the heat and allow to cool. 

You may like to reheat compote or serve cold it is all up to your desired taste. 

You can place the compote into a sterlised jam jar and seal to make it last up to a month but once opened please use with in 5 days and keep refrigerated.

I wish you all a Merry Christmas and promise to share a few more recipes before Santa gets here...

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