Clementine & Kalamata Compote


Easy, delicious and a spectacular way to liven up leftover roast chicken. I definitely made this less “candied” than the recipe called for by cutting way back on the sugar. The result? A bright and savory relish to adorn just about anything — spoon it into yogurt, sprinkle it over roast duck or just eat it right out of the jar. Enjoy!

Candied Clementine and Kalamata Compote 

1 cup sugar (I used about 1/4 cup)

10 to to 12 clementines, cut into 1/4-inch-thick slices

2 TBSP orange liqueur

24 pitted kalamata olives, roughly chopped

Scatter half the amount of sugar you are using over the bottom of a slow cooker. Layer the clementine slices over the sugar, then scatter remaining sugar over the top. Cover the crock with a kitchen towel, cover with the lid and cook on high for 4 hours or until the clementines are soft and a syrup has formed at the bottom. Uncover and drizzle the liqueur over the top. Cool the compote and then gently mix in the chopped olives. Refrigerate and enjoy.

(recipe adapted from Art of the Slow Cooker by Andrew Schloss)


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