zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Cranberry-pear compote with stem ginger

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cranberry-pear compote with stem ginger

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Makes: about 450g

    Ingredients

    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

    Method

    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. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary