Use up summer berries and herbs with this great tangy compote with an aniseed twist! Great served as an afternoon tea on baked scones and clotted cream.
500g mixed berries, using raspberries, blueberries, strawberries and red currents.
2 teaspoon chopped fresh tarragon
- 100g caster sugar
- Juice of half a lemon
- 2 tablespoons water
- Hull and cut in half the strawberries, then cut them in half again and place into a small pan.
- Add the red currents, blueberries, raspberries and also to the pan then add the caster sugar and tarragon.
- Place 2 tablespoon of water to the pan then add the juice of half a lemon (minus the pips).
- Bring the pan to the boil and simmer for 2-3 minutes stirring slowly.
- After 2-3 minutes remove the pan from the heat then leave to cool for at least 2 hours.
- Once the compote has cooled, place the compote into a clean sterilized jar to store or freeze for up to two months.
Tina is the founder of Humble Herbs Products and the author of 'A Cooks Guide to Herbs'