Raspberry compote
Ingredients
makes 1 small jar
- •250g raspberries
- •20g caster sugar
- •2 tbsp lemon juice
- •1 tsp lemon zest
- •Pinch of sea salt
Directions
Cooking mode
- 1. In a pan, combine the raspberries, sugar, salt and lemon juice. Simmer for 5 minutes, stirring frequently.
- 2. Reduce the heat and leave to simmer for 5-10 more minutes, until slightly thickened. Remove from the heat and stir in the lemon zest.
- 3. Serve warm with pancakes, or leave to cool and thicken. Store in the fridge for up to 5 days, or freeze for up to 2 months.
■ every day is treat day ■