Berry & spice compote

Preparation info

  • Makes

    400 g

    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

This fruity compote has been draped over our granola and yogurt from the first day we opened our doors in Hampstead. We love the fudgy flavour that the dark muscovado sugar imparts to it.


  • 500 g mixed fresh or frozen berries
  • 3 tbsp dark muscovado sugar


Place all the ingredients in a saucepan, cover with a lid and cook over a low heat until the berries have started to break down but still have some shape. (You don’t want something that looks like jam.)

Remove the spices before serving the compote hot or cold. The compote will keep in the refrigerator for 7 days.