Chai Tea & Blood Orange Compote

Fed up with your everyday porridge? This chai tea and blood orange compote is a great citrus twist to liven up your tastebuds. Stir this sweet yet spicy syrup into your bowl of oats for a tasty start to your morning.

• 250g dried prunes
• 250g dried apricots
• 50g dried cranberries
• 2 blood oranges
• 2 chai tea bags
• 2 cloves
• 1 bay leaf
• A star anise

First, you’ll need to bring 170ml of water to the boil on the hob and add in your chai tea bags. Then, turn off the heat and leave to brew for five minutes.

Take out the tea bags, and then add the prunes, apricots, cranberries. Bring this all back to the boil on a high heat. Once you’ve got it bubbling, turn it down to a gentle simmer, add your spices and stir occasionally. After about 18-20 minutes, you should be looking at a light syrup – at this point, turn it off.

While your syrup is cooling, you’ll need to cut up your blood oranges. You can do this by peeling off the skin and cutting the oranges into small segments, making sure to remove all the skin and pith.

Once the syrup is cooled, add in your orange segments, give it a stir and serve it on top of your morning porridge. Enjoy!

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