- ½ bottle red wine
- 1 orange, juice and zest
- 250g/9oz mixed dried fruit
- 100g/3½oz caster sugar
- 1 tsp mixed spice
- 1 tsp cornflour
- 25ml/1fl oz water
- 100g/3½oz caster sugar
- 150g/5½oz roasted chestnuts
- ½ lemon, juice only
- For the compote, place the wine, orange juice and zest, dried fruit, sugar and spice into a pan and cook for six minutes.
- Place the cornflour and the water into a separate bowl and mix the ingredients until the mixture is smooth.
- Add the cornflour mixture to the compote and stir until the texture of the sauce has thickened.
- For the caramelised chestnuts, heat the sugar in a frying pan over a gentle heat, until the sugar has melted to create a smooth caramel. Add the chestnuts to the caramel and mix well to coat them. Then pour in the lemon juice and mix well. Then pour the mixture onto a greased non-stick baking sheet.
- To serve, place the compote into a clean bowl. Sprinkle some of the chestnuts on top of the compote.