A warm compote of cranberries with slices of orange – this makes a light and refreshing dessert, but would be just as good at breakfast.
Start by making the compote. Put 250g of cranberries into a saucepan along with a glass of red wine, 80g of caster sugar and 2 whole star anise.
Flatten 3 juniper berries with the side of a large kitchen knife, then drop them into the pan. Bring everything to the boil over a high heat, then lower the heat and leave to simmer for 10 minutes, or until the cranberries have softened.
Remove the pan from the heat and leave the compote to cool for about 30 minutes.
Meanwhile, take 3 perfect oranges and cut off the peel and white pith. Take care to remove every last bit of the pith as it will make the fruit taste bitter.
Slice the oranges and arrange on serving plates. Sprinkle them with a very small amount of orange flower water (half a tsp is just about enough).
Once the compote has cooled a little, carefully remove and discard the star anise and juniper berries. Spoon the compote alongside the oranges. Serves 2. Ready in 30 minutes
You can use either fresh or frozen cranberries for the compote.
For the red wine, something fruity will work especially well here.
If you wish to add a little extra spice to your compote, you can add a cinnamon stick or half a dozen green cardamom pods, just be sure to remove them after the compote has cooled.
The cranberries are ready when they have collapsed a little and become almost translucent.
Follow Nigel on Instagram @NigelSlater
