Red berry compote with tarragon
A fresh and sour compote to be enjoyed both in the heart of summer and in the middle of winter. In the summer months delicious with currants and on cold winter days ideal with cranberries.
- servings: 6
How to make it
-
1
Put the berries together with the orange juice in a saucepan. Stew for 10 minutes until they burst open.
-
2
Remove from the heat and mix with the honey. Taste and add some more honey if you like your compote a little sweeter.
-
3
Leave to cool and then stir in the fresh tarragon leaves.
Needed for 6 portions
- currants or cranberries, fresh or frozen 300 gr
- orange (the juice) 1
- honey 4 tbsp
- fresh tarragon a handful
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