Recipe: Tarragon berry compote

PUBLISHED: 09:00 22 August 2016

Tarragon berry compote (Photo: Tina Richardson)

Tarragon berry compote (Photo: Tina Richardson)

tina richardson

Use summer berries and herbs in this tangy compote with an aniseed twist. Delicious served with baked scones and clotted cream for afternoon tea


500g mixed berries: raspberries, blueberries, strawberries and red currants

2 tsp chopped fresh tarragon

100g caster sugar

Juice of half a lemon

2 tbsp water


1. Hull and quarter the strawberries and place in a small pan.

2. Add the remaining berries to the pan and add the caster sugar and tarragon.

3. Add two tablespoon of water to the pan and the lemon juice.

4. Bring the mixture to the boil and simmer for 2-3 minutes, stirring slowly.

5. Remove the pan from the heat and leave to cool for at least two hours.

6. Once cooled, place the compote in a clean sterilized jar to store or freeze (for up to two months).

Recipe by Tina Richardson, Stanstead Abbotts-based author of A Cook’s Guide to Herbs

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