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Cranberry-pear compote with stem ginger
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Makes: about 450g
300g fresh cranberries
1 whole star anise
½ tsp ground cinnamon
100g golden caster sugar
2 ripe conference pears, chopped
3 pieces stem ginger, finely chopped, plus 2 tbsp syrup
1 tbsp lemon juice
1. Put the cranberries and star anise in a medium saucepan with 150ml water. Bring to the boil over a medium heat and simmer for 5 minutes, until a few cranberries burst.
2. Add all the remaining ingredients and continue to simmer briskly, stirring often, for 10 minutes, or until the mixture is thick and jammy. Add a little more water if it gets too thick. Remove the star anise, ladle into sterilised jars and allow to cool. Store in the fridge for up to 1 week and serve as a tangy sauce for ice cream, a cake filling or an accompaniment to a ploughman’s-style platter.
This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in November 2018.
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