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Spiced Fruit Compote

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250 g (8 oz) onions
5 tablespoons white wine vinegar
60 g (2 oz) red currant jelly
375 g (12 oz) kumquats
8 ripe plums
4 tablespoons port
4 tablespoons orange juice
1 tablespoon Worcestershire sauce
teaspoon paprika
teaspoon cornflour


Serves: 8


1 Slice the onions and put in a pan with vinegar and redcurrant jelly. Cover and cook gently for 10 minutes, until softened.

2 Prick kumquats with a fork, add to pan and cook for 5 minutes, stirring frequently, until kumquats are softened.

3 Meanwhile, cut plums in half and remove stones. Add plums, port, orange juice, Worcestershire sauce and paprika to the kumquats and cook for a further 2 minutes.

4 Blend cornflour with a little water, then add to pan. Bring to the boil, stirring. Turn into a serving dish and serve hot or cold.

COOK'S TIP:- This accompaniment has a very chunky texture. For a smoother texture, blend lightly in a food processor and reheat if liked.

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