2 hr 45 min
2 hr 30 min
For an exquisite berry compote to serve with your next dessert, you can’t go past this slow-cooked recipe. Spiced with cinnamon and a hint of orange, it’s a must try warming treat.
175 g, or mulberries
Freshly squeezed orange juice
Granulated stevia sweetener
2 tsp, powdered
- Combine berries in a 4.5 litre (18-cup) slow cooker. Drizzle with juice and sprinkle with stevia. Submerge cinnamon stick in berry mixture.
- Cook, covered, on low for 3 hours (or high for 1 1/2 hours). Cool before serving.
SERVING SUGGESTION: Low-fat-no-added-sugar ice-cream for dessert or muesli and no-fat-no-added-sugar yoghurt for breakfast. TIP: You can use 2 bunches of rhubarb (cut into 4cm lengths) instead of berries. Increase stevia to 3 teaspoons. ON THE STOVE TOP: If you don't have a slow cooker, cook berries in a large uncovered saucepan over low heat for 10-12 minutes or until just soft.