Kilner Jar Fruit Compote with Yogurt

20 mins
6 serves

This delicious compote doubles up as a breakfast and a dessert. Store in a kilner jar in the fridge to serve with yogurt, porridge or breakfast cereal, and top with a good dollop of fruit or natural yogurt.

Kilner Jar Fruit Compote with Yogurt

Kilner Jar Fruit Compote with Yogurt

20 mins
6 serves
Kilner Jar Fruit Compote with Yogurt

Ingredients

  • Dollop of Onken Cherry Yogurt
  • 250g summer berries, raspberries, strawberries, blackcurrants or frozen summer berries, defrosted.
  • 100g dried berries and cherries
  • 50g dried strawberries or other dried fruit
  • 1 cinnamon stick
  • 2 tbsp runny honey
  • 4 cloves
  • ½ vanilla pod, split (optional)
  • 1 lemon, zest
  • 100 - 150ml cold water

Method

  • Put all the berry ingredients into a saucepan with 100ml water.
  • Bring to the boil, reduce the heat and partly cover with a lid and simmer for 25 minutes. Top up with extra water if necessary.
  • Allow to cool slightly, remove the cinnamon stick and cloves and then ladle into a ½ litre kilner jar. Close the top and allow to cool.
  • Refrigerate and serve as desired with that lovely dollop of Onken Yogurt on the top.
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