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Floral clementine compote
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by Martha Collison
Makes: 1 jar
500g clementines, or easy peelers
75ml clementine or orange juice (from 3-4 clementines)
½ tsp rose water
1. Peel each clementine and remove as much of the white pith as you can. Use a sharp or serrated knife to slice the fruit into rounds (or break into segments and cut into pieces). Put in a saucepan with the juice and honey.
2. Cook over a medium heat, stirring often, for 10 minutes, then add the rose water and cook for a further 5 minutes until thick and syrupy. Spoon into a sterilised jar and refrigerate for up to 2 weeks.
Martha’s tip If rose water isn’t your thing, orange blossom water is a lovely, slightly more subtle alternative.
Typical values per serving:
This recipe was first published in November 2020.