This orange compote with blood orange and a touch of cinnamon is really fantastic in combination with a blob of Greek yoghurt and roasted almonds on top of a nice warm and coarse portion of porridge.

SKIP ACTIONS AND ORANGE COMPOTE

The last week I have had my head buried in a big exam paper, which has to be handed in tomorrow at noon, and which has really cut my porridge pig time to the bone. I’m really looking forward to pressing ‘send’ tonight, so I can finally have a little more time to do all the nice hobby things I normally create time for. At the beginning of the week I fled out to my dad where there were no laundry, cleaning or porridge pig ideas that could distract me, and hey, here I am sitting with an almost finished task. Procrastination go home!

COMPOTE OF BLOOD ORANTS

Nevertheless, today I allowed myself to make a good solid skip action and toss together this wonderful orange compote, which I have had in mind for a long time. It kind of served as a small reward for soon to finish my exam, and it feels reasonably nice, to say the least.

When the assignment is handed in, I have a couple of weeks’ holiday from university, which is to be spent working, having fun with a lot of projects and just getting completely in gear. I look forward as a small child to Events, and then there will be experimentation in the kitchen and behind the camera. Of course, my holiday should be accompanied by a lot of good breakfast, where this orange compote should definitely be included!

If you also love oranges and need to spice up your breakfast, try this orange compote. It tastes hammering great and is easy to toss together now, so it’s ready for breakfast tomorrow!

Ingredients

4 nos of blood oranges
½ pcs lemon
20 g orange peel
100 ml of water
15 grams of sugar ((or your favourite sugar substitute))
½ tsp cinnamon
Possibly. a sip of vanilla powder

Instructions

• Start by peeling the oranges and lemon
• Weigh 20g of the orange peel, chop it into small pieces and put it in a small saucepan. The rest of the peel is thrown out.
• Cut the rest of the white of oranges and lemon and discard.
• Cut the orange and lemon flesh into small cubes and put it in the pan for the orange peel.
• Put the remaining ingredients in the pan and cook the mixture over medium heat. Start by using 1 dl sugar and season with sugar until the compote is as sweet as you like it.
• Boil the compote until most of the water has evaporated. This takes approx. 20 min. Stir constantly.
• Put on scalded glass and keep the glass cool.