Winter Fruit Compote

prep 10 mins cook 2½–3½ hours
  • 300 g (10 oz) cranberries
  • 500 g (1 lb) red plums, quartered and stoned
  • 200 g (7 oz) red seedless grapes, halved
  • 4 teaspoons cornflour
  • 300 ml (½ pint) red grape juice
  • 100 g (3½ oz) caster sugar
  • 1 cinnamon stick, halved
  • pared rind of 1 small orange
  • 150 ml (¼ pint) double cream, lightly whipped
  • 3 tablespoons lemon curd

Preheat the slow cooker if necessary; see the manufacturer's instructions. Put the cranberries, plums and grapes into the slow cooker pot.

Mix the cornflour with a little of the grape juice in a bowl until smooth, then stir in the remaining juice. Pour into the slow cooker pot and add the sugar, cinnamon and orange rind. Stir together, then cover with the lid and cook on low for 2½–3½ hours or until the fruit is tender.

Stir, discard the cinnamon and orange rind and serve warm or cold spooned into bowls and topped with the cream folded into the lemon curd.

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