This mandarin vanilla compote joins the many other fruit compotes on my blog. I don’t call them jams or preserves because they’re all made with very little sugar. The final result is indulgent and definitely better than the supermarket so-called “light” products that sometimes taste like sweetener…
To make this vegan mandarin compote you can also use clementines or mandarins and please don’t skip the vanilla. I used a vanilla pod that had already been used before, one that I keep for flavoring sugar: the smell while the compote was cooking was heavenly, and the house still smelled wonderful the next day!
In terms of lightness: three tablespoons cost only half a Weight Watchers point — what more could you want? Let’s see how it’s made…
Find other compotes here:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 1 Hour 15 Minutes
- Portions: 14 oz total
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients
- 12 mandarins (or clementines or ripe mandarins)
- 1 pod vanilla (a previously used pod is fine)
- 3 1/2 tbsp sugar
- as needed water
- Total points (14 oz) = 5 WW points
- Points per 1.4 oz (40 g) serving = 0.5 WW points
- Points per 0.7 oz (20 g) serving = 0 WW points
Tools
- Cutting board
- Pot
- Knife
- Wooden spoon
- Immersion blender
- Jars
Steps
Peel the mandarins, remove any seeds, and cut all the segments into pieces. Put them in a large pot and barely cover with water. Add the vanilla pod split lengthwise, cover and bring to a boil. Then continue cooking over low heat for half an hour, stirring occasionally; then add the sugar and mix well. Cover again and cook over low heat for another half hour.
Remove the vanilla pod and use an immersion blender to break up the compote without turning it into a puree: pulse the blender for a few seconds while moving it around in the pot. If the compote is too thin, let it simmer gently for another 15 minutes or until you reach the desired consistency. I left it fairly moist and obtained about 14 oz in total.
At this point you can let the mandarin compote cool or immediately put it into the jars and perform the classic sterilization process.
Here is a photo showing the texture of mine: moist enough but thick enough to spread. If it becomes too thick, you can always add a little water at the end of cooking until you get the desired consistency.
The result, as I already said, was truly fantastic. I’m always pleasantly surprised that I can prepare these compotes: when I read jam recipes I always see long procedures with lots and lots of sugar, or the use of pectin. Instead, this way everything is on the stove in a few minutes — just set a little timer to remind you to stir occasionally: minimal work!
And the flavor is fantastic: you can taste and smell the vanilla and there’s a slight bitter aftertaste that I absolutely love. Try it and then tell me how you liked it.
Enjoy!
by Giovanna Buono
Storage
This compote keeps in the fridge for 4-5 days or you can freeze it for at least 5 months. You can also sterilize the jars so it will last much longer outside the fridge.
FAQ (Questions and Answers)
Can I use more sugar?
You certainly can, but don’t overdo it. Remember that every extra 10 grams of sugar (about 0.35 oz) you use will add 1 WW point to the total weight of the compote. Then divide by the number of desired servings.
