Cinnamon, Apple and Raisin Compote

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


30g raisins or sultanas
3 strips lemon zest
1 small cinnamon stick, broken in half
150ml water
1 tbsp. of honey
1 apple, sliced
3 dessert apples, peeled and quartered
Juice of 1/2 lemon


Heat the raisins, sultanas, lemon zest, honey, cinnamon stick and water in a saucepan over a low heat until the mixture begins to blend together and become stewed in appearance.

Meanwhile in a bowl mix the apple and lemon juice, and then add to the raisin mixture in the pan. Bring to the boil and simmer for about 5 minutes so that the apple is soft but still holds it shape. Take off the heat and leave to cool.
We find the flavour of this compote develops if you cook it in advance and leave to cool in the fridge over night.

Serve all the above compotes warm or cold with a generous dollop of live organic yogurt (goat’s yogurt if avoiding milk) or with gluten-free porridge. All can be made in advance in batches and frozen.

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