Raspberry and Chai Spice Honey Compote

One of the best parts of creating this Chai Spice Honey has been the chance to work with Mon; the amazing spice blender whose blend we use in this new product. She has given us this beautiful recipe with fresh or frozen raspberries which is delicious as a toast or porridge topping, as well as in a chia pudding, rice or sago pudding or even a layer in a trifle or panna cotta.


3 cups raspberries (fresh or frozen)

1 cup blackberries (fresh or frozen)

3 tablespoon chia seeds

1/3 cup chai honey

2 teaspoon vanilla essence or paste

2 tablespoon olive oil

1 tablespoon lemon juice

1/8 teaspoon salt

3 tablespoon water


In a medium pan, on a low medium heat, add raspberries, blackberries, lemon juice, olive oil, vanilla and water.

Stir well to combine. Cook over low medium heat until berries begin to release juice . Press berries with a masher to release more juices and add chai seeds and mix well.

Cook for a further 10 minutes, choose the thickness according to your liking. Switch off the heat and add Chai honey, taste and adjust the sweetness according to your taste buds and mix well to combine. You may want to add some sugar or maple syrup if your raspberries are a bit tart.

Serve warm or  keep it in air tight container in the fridge once it cools down and enjoy!

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