Pour the wine and orange juice into a medium-sized saucepan and add dried fruits, cinnamon, allspice, mace, if using, and honey, to taste. Place the pan over a medium-high heat and bring up to a gentle boil. Reduce the heat and simmer very gently for 10–12 minutes, stirring occasionally.
Tip the compote into a large bowl, stir in the Cointreau or crème de cassis and leave to cool for 10–15 minutes.
Serve warm with a dollop of fat-free Greek yogurt and a scattering of toasted flaked almonds, if liked.