Spicy satsuma compote with ginger

Ingredients for 2 servings:

• 600 g mandarin oranges (satsumas)
• 80 g raw cane sugar
• 2 tbsp water
• 100 ml orange juice
• 1 tbsp agave syrup
• 5 g vanilla sugar
• ¼ tsp cinnamon powder
• 1 pinch of salt
• 6 g ginger root, freshly grated
• ½ tsp five-spice powder
• some psyllium husks or agar-agar for gelling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Peel the satsumas, remove the white inner membranes, and cut into fillets. Combine the raw cane sugar and water in a saucepan, bring to a boil while stirring, and let it caramelize for about 1 minute, then deglaze with orange juice. Add the satsuma fillets along with the agave syrup, vanilla sugar, cinnamon powder, and salt, and simmer uncovered over medium heat for about 10 minutes. Then chop the fillets with an immersion blender. Meanwhile, grate the ginger. Add this along with the five-spice powder and simmer for another 5 minutes. Finally, thicken the compote with a little psyllium husk or agar-agar, if desired, until it sets. If using agar-agar, bring the mixture back to a boil briefly. Pour the compote into sterile jars while still hot and seal the jars immediately. Serving suggestion: Serve with rice pudding with chopped pistachios, garnished with some fresh mint if desired.