Frozen raspberry compote with honey and thyme
This is such a quick, delicious topping for porridge or yoghurt. I had a glut of raspberries last summer and made a HUGE batch of this for the freezer. We finished our last pot a couple of weeks ago, so I tried the recipe with frozen raspberries and it works perfectly. Frozen berries are such a treat in the middle of winter, captured at their best in the height of summer, you are not compromising on flavour (like you would be by buying the out of season fresh berries currently in the supermarket!) and (contrary to popular belief) there is no compromise on their nutritional value either. Its a myth that frozen fruit and veg contain less vitamins and minerals…in fact many argue that they contain more because they are frozen and locked in at their freshest.
If you really want to ramp up your porridge game, try this with a swirl of peanut butter. You can thank me later! This makes about 15 servings and lasts in the fridge sealed tight for 2 weeks.
Ingredients
1kg frozen raspberries
5 tbsp honey
8 sprigs fresh thyme
Juice of one orange
sterilised kilner jar
Method
Mix all your ingredients together in a saucepan and bring to the boil
Turn down the heat a low to medium and gently simmer for 15 -20 minutes, stirring regularly to avoid the compote catching. You are looking for a thick but flowing consistency that you can dollop onto your porridge!
Take off the heat and pour into your heatproof jar, leave to cool with the lid off.