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Currant Cardamom Compote

I bought a box of dried currants (curraisins?) recently and wanted to do something more than just snack on them! Browsing recipes online brought me to compotes – fruits cooked in a sugar syrup with other added flavors, if desired. This will make a great topping for yogurt (my favorite), oatmeal, pancakes, and other breakfast foods. I can see it working well with savory dishes too though, or maybe brie. I had currants on hand, but you can make a compote with all sorts of delicious things like figs, grapes, or rhubarb too. Compote originated in medieval Europe. This article on compotes is really interesting, and some of the flavor combinations it suggests are must-try – pears with lemon thyme and plums with orange peel and cognac would make simple, elegant desserts.


  • 3/4 cup dried currants
  • 1/2 cup water
  • 2 tablespoons honey
  • 1/4 teaspoon ground cardamom (or to taste – the flavor is strong, so start small!)


Combine the dried currants and water in a bowl and soak for 20-30 minutes. Pour the mix into a sauce pan and whisk in the honey and cardamom. Bring this to a boil, reduce the heat, and allow the mixture to simmer until thickened, stirring periodically, for roughly 20 minutes. Remove from heat and serve warm, or store in an airtight jar in the refrigerator for up to two weeks.

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