Nitrate & Nitrite Free Dark Chocolate & Citrus Compote with Almonds and Walnuts
Bright citrus, warm spice, and a hit of dark chocolate make this compote feel like a proper dessert — or an indulgent breakfast that you can absolutely justify. Navel and blood oranges are simmered down with honey, fresh ginger, cinnamon, and orange zest until the liquid turns lightly syrupy and fragrant, then the segments go in just long enough to soften at the edges without losing their shape. Toasted almonds and walnuts add crunch and a nutty depth, while roughly chopped high-cacao dark chocolate melts gently over the warm fruit the moment it hits the bowl. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden preservatives or cured-meat-style additives that sneak into packaged foods. It's a naturally clean recipe that just happens to taste indulgent. Torn fresh mint at the end lifts the whole thing and makes it look like something you'd order at a restaurant. Serve it immediately while the chocolate is still melting and the nuts still have their crunch.
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Learn more →Ingredients
4 servings
For the compote
- 3 navel oranges
- 2 blood oranges
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- 1 tsp orange zest
For the topping
- ¼ cup raw almonds, roughly chopped
- ¼ cup raw walnuts, roughly chopped
- 1 oz dark chocolate (70% cacao or higher), roughly chopped
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Toast the almonds and walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
Combine the fresh orange juice, honey, grated ginger, ground cinnamon, and orange zest in a medium saucepan over medium heat. Stir and bring to a gentle simmer, then cook until the liquid reduces by about half and is slightly syrupy, about 5–6 minutes.
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