Cinnamon, Apple and Raisin Compote
20 minutes
Easy
2-3
I find the flavour of this compote develops if you cook it in advance and leave it to cool in the fridge over night. Serve it warm or cold with a generous dollop of live organic yoghurt (goat yoghurt if you are avoiding milk) or with gluten-free porridge. It also can be made in advance in batches and frozen to enjoy later!
- Heat the raisins, sultanas, lemon zest, honey, cinnamon stick and water in a saucepan over a low heat until the mixture begins to blend together and become stewed in appearance.
-
Meanwhile in a bowl mix the apple and lemon juice, and then add to the raisin mixture in the pan. - Bring to the boil and simmer for about 5 minutes so that the apple is soft but still holds
it shape. - Take off the heat and leave to cool.
