Step 1

Rinse all dried fruit under running water (you can use a sieve). Alternatively, fill a pot with cold water and rinse them there, then pour the water out.

Step 2

Add all dried fruit into the pot. Pour the water in.

Step 3

[Optional step - soaking the fruit] Cover the pot with a lid and set it aside in a cool place for 12 hours or overnight

Step 4

Add in the spices (star anise, cinnamon stick, half of a vanilla pod, cardamom seeds) and orange zest.

Step 5

Cover the pot with a lid and bring to boil. Reduce the heat to a minimum and cook for anywhere between 30 and 90 minutes. I believe the longer - the better, but if you don’t have enough time, that’s okay too

Step 6

Once the time is up, switch off the heat. Add in the lemon juice and stir. Have a taste - if you enjoy sweeter drinks, now it’s a good moment to add some honey or sugar. Add a single tablespoon at a time, it’s easy to overdo it.

Step 7

[Optional step - resting] When the drink cools down, move it to a dark, cool place (e.g. basement, pantry or in a colder climate - terrace or balcony) and leave it there for a few hours, or even overnight. This seems to draw even more flavour from the fruit and the kompot becomes sweeter and thicker.

Step 8

[Optional] Drain the contents of the pot. If you don’t mind having your drink WITH the fruit, you can skip this step.

Step 9

You’ll end up with approx. just over 3 pints (1.5 quarts, 1.5 litres) of strong, flavourful kompot (the rest of the liquid has evaporated). If it’s too strong for your liking, you can dilute it with water.

Step 10

Serve in a tall jug or pour into glasses. Decorate with fresh orange slices and rosemary twigs.