Quick Iron-Infused Berry Compote

A versatile, iron-rich fruit compote that can be enjoyed with yoghurt, porridge, pancakes or desserts.

Preparation time: 2 minutes
Cooking time: 8 minutes
Serves: 4

Ingredients:

• 300g mixed frozen berries (strawberries, blueberries, raspberries, blackberries)
• 60ml orange juice (preferably freshly squeezed)
• 2 tablespoons honey or maple syrup (adjust to taste)
• ½ teaspoon vanilla extract
• 1 Iron Egg
• Optional: 1 teaspoon cornflour mixed with 1 tablespoon water (if you prefer a thicker compote)

Method:

STEP 1
Place the frozen berries and orange juice in a medium saucepan over medium heat. Bring to a gentle simmer.

STEP 2
Add the Iron Egg to the simmering mixture and reduce heat to low. Simmer for 8 minutes, stirring occasionally and gently crushing some of the berries with the back of a spoon.

STEP 3
Carefully remove the Iron Egg using a slotted spoon (caution: it will be very hot).

STEP 4
If using the cornflour mixture for a thicker compote, stir it in now and simmer for an additional minute until the compote thickens slightly.

STEP 5
Remove from heat and stir in the honey or maple syrup and vanilla extract. Taste and adjust sweetness if needed.

STEP 6
Allow to cool slightly before serving warm, or cool completely and refrigerate for later use.

Tips:

• The vitamin C in the orange juice helps maximize iron absorption from the Iron Egg.
• This compote will keep in an airtight container in the refrigerator for up to 5 days.
• For a summer breakfast, serve chilled compote over Greek yoghurt with a sprinkle of granola.
• To make a quick dessert, warm the compote and pour over vanilla ice cream.
• Each serving provides approximately 2mg of iron.
• For extra flavor variations, try adding a cinnamon stick or star anise during cooking (remove before serving).