Even though we’ve had some sunny Winter days, there is still a chill in the morning air, which means porridge is a very enticing breakfast option.
If you’re in the northern hemisphere then muesli will be a more likely choice, but everyone is in luck, because this compote goes equally well with both!
It can even masquerade as a dessert over ice cream, if you’re so inclined, although we’ll be eating it with porridge this week.
Believe it or not, it took me quite a few years to convince my hubby to start eating porridge. He was, understandably, turned off it after working in a cafe that made theirs in the microwave (they also scrambled eggs in the microwave!). Luckily, he finally found out that my stovetop version is much nicer and even better with a spoonful or two of this compote.
Compote is essentially fruit poached in a sugar syrup. This one uses Ocean Spray juices and a mix of dried fruit to create a sweet, yet substantial breakfast topper. The picture above shows it served with muesli and yoghurt.
If you have any leftover syrup it is lovely whizzed up in the blender with some ice cubes and milk. Enjoy!
This recipe was developed by Fig & Cherry for Ocean Spray as sponsored content.
Cranberry dried fruit compote recipe
60g (1/2 cup) dried apricots
150g (about 6) dried figs
60g (1/2 cup) Ocean Spray Craisins
60g (about 10) prunes
250ml (1 cup) Ocean Spray Ruby Red Grapefruit Juice
250ml (1 cup) Ocean Spray Cranberry Classic Juice
1. Place all the dried fruit in a large, wide saucepan. Pour over both the juices and bring to the boil over high heat.
2. Boil for 15-20 minutes until the fruit is plumped up and soft and the liquid is reduced by half. It should thicken slightly and become syrupy. Skim off any foamy bits, if necessary.
3. Serve with muesli, porridge or thick yoghurt.