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Black Forest and sloe gin compote recipe

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Here's a chutney with a difference! It's actually a rich fruit compote made with frozen berries and infused with sloe gin. The sour-sweet flavours balance wonderfully with a variety of cheeses and it's so easy to make. Prep in 20 minutes then allow to cool before your guests arrive – they'll be intrigued and impressed! See method

Makes 450g
Takes 20 mins plus cooling
18 calories / serving
Freezable
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

500g pack frozen Black Forest fruit mix
60ml sloe gin
20g caster sugar
1 tbsp cornflour
juice from ½ lemon

Each serving contains

Energy
75kj
18kcal 1%
Fat
0g 0%
Saturates
0g 0%
Sugars
3g 3%
Salt
0g 0%

of the reference intake
Carbohydrate 3g Protein 0.2g Fibre 0.5g

Method

Stir the frozen fruit mix in a lidded saucepan with the sloe gin and caster sugar. Cover and cook over a medium-high heat for 15 mins or until softened and juicy.
Remove the lid, sieve in the cornflour, then cook for 5 mins or until the compote has thickened slightly. Squeeze in the lemon juice.
Transfer to a bowl and leave to cool to room temperature before serving with a cheeseboard or antipasti.

Tip: Store leftovers in the fridge for up to 1 week.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Cherry recipes