Simple Stewed Orange Compote With Berries And Spices
Make the most of oranges in season with this simple stewed orange compote recipe. Combine orange slices with strawberries and blueberries and gently bake in spiced syrup for warming stewed fruit. This orange compote is perfect for breakfast with yoghurt or spooned over oats, or serve with vanilla ice cream for a delicious fruit dessert.
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What is orange compote?
A compote (or compôte) is another name for fruit that has been stewed or baked in sugar syrup to create a dessert or fruit topping. Fresh, dried or canned fruit is slowly baked in sugar syrup, often flavoured with spices. It can be served warm or cold. Compotes are different to preserved fruits or jams as they aren’t intended to be stored long-term, but rather enjoyed within a few days.
This simple orange compote recipe makes the most of in season oranges, sliced and mixed with fresh berries. The fruit is then gently baked in sugar syrup with cinnamon, star anise and cardamon spices for a delicious spiced citrus breakfast or dessert topping.
Types of oranges
You can use any variety of oranges in this compote recipe, provided that they are fresh and ripe. Ideally chose a low seed variety, otherwise you will end up picking out lots of seeds when you slice them. We’ve used a mix of Washington navel oranges and beautiful pink Cara Cara oranges in this recipe.
Stewed orange compote ingredients
To make this spiced orange compote with berries you’ll need:
- 500g strawberries
- 250g blueberries
- 5 whole oranges (4 to slice, 1 for juicing)
- Reserved peel of one orange
- Juice of one orange
- 3/4 cup (165g) caster/superfine sugar
- 5 whole cardamon pods
- 3 whole star anise
- 2 whole cinnamon sticks
For the berries, we used punnets of fresh strawberries, hulled and cut in half, and fresh blueberries. If you don’t have fresh berries available, you can easily substitute frozen berries instead.
Method
As this recipe uses orange peel, it’s a good idea to wash the oranges and remove any citrus wax first.
Carefully peel 4 of the oranges to remove the skin and pith and slice the oranges into thin slices (approximately 1/4 inch pr 0.5cm). Reserve the peel from one of the oranges and cut into inch wide strips.
If using fresh strawberries, rinse well, remove green tops and slice in half. If using fresh blueberries, also rinse theses first.
Halve and juice the remaining orange.
Arrange orange slices, orange peel, strawberry halves and whole blueberries in a large glass, ceramic or enamel baking dish. Gently squash cardamon pods with the back of a knife and add them together with the star anise and cinnamon to the dish. Top fruit with the sugar and orange juice. Cover and set aside for around half an hour to allow the flavours to develop.
Preheat oven to 350F/180c. Place the prepared fruit in the oven and bake for about 25 minutes or until the fruit is softened. Remove and set aside to cool.
Enjoy compote warm or cover and store in the fridge to enjoy later. When serving, either warm the fruit gently before serving or enjoy it cold.
This recipes makes 2 and half cups of compote and will serve 10 (with 1/4 cup servings).
Serving ideas for orange compote
For a delicious breakfast, serve this spiced orange compote on its own, with yoghurt or muesli/granola, or as a topping for porridge or overnight oats. It’s also delicious as a dessert served with yoghurt or spooned over vanilla ice cream.
Storing orange compote
Stewed orange compote will keep covered in the fridge for up to 5 days. You can also freeze orange compote for up to 3 months and it will retain its flavours well. For best results, allow the fruit to cool completely before dividing into portion sized freezer safe containers.
More orange and fresh citrus recipes
For more orange recipes and ideas, you’ll love our orange and honey baked figs, blood orange loaf cake or try one of our collection of tasty orange salads.
There are lots more tasty citrus recipes to try on our recipes page.
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Simple Stewed Orange Compote With Berries And Spices
Equipment
- 1 large glass, ceramic or enamel baking dish
- 1 citrus juicer
- 1 chopping board and sharp knife
- measuring cups and spoons
Ingredients
- 500 g strawberries
- 250 g blueberries
- 5 whole oranges (4 to slice, 1 to juice)
- Reserved peel of one orange
- Juice of 1 orange
- 3/4 cup 165g) caster/superfine sugar
- 5 cardamom pods, gently crushed with the back of a knife
- 3 whole star anise
- 2 cinnamon sticks
Instructions
- As this recipe uses orange peel, it's a good idea to wash the oranges and remove any citrus wax first.
- Carefully peel 4 of the oranges to remove the skin and pith and slice the oranges into thin slices (approximately 1/4 inch pr 0.5cm). Reserve the peel from one of the oranges and cut into inch wide strips.
- If using fresh strawberries, rinse well, remove green tops and slice in half. If using fresh blueberries, also rinse theses first.
- Halve and juice the remaining orange.
- Arrange orange slices, orange peel, strawberry halves and whole blueberries in a large glass, ceramic or enamel baking dish. Gently squash cardamon pods with the back of a knife and add them together with the star anise and cinnamon to the dish. Top fruit with the sugar and orange juice. Cover and set aside for around half an hour to allow the flavours to develop.
- Preheat oven to 350F/180c. Place the prepared fruit in the oven and bake for about 25 minutes or until the fruit is softened. Remove and set aside to cool.
- Enjoy compote warm or cover and store in the fridge to enjoy later. When serving, either warm the fruit gently before serving or enjoy it cold.
