Fruits Compote

Fruits compote (for this recipe) :
2 cooking apples - skinned, rinsed and cut into small chunks.
300 g blueberries - rinsed and set aside.
125 g raspberries - rinsed and set aside.
50 g cooked beetroot - peeled and cut into pieces.
1 cinnamon stick
1 tbsp fresh lemon juice
some water (to move the blender)
1 tbsp agave syrup
4 glass bottles - washed and sterilised in boiling water, remove and set aside.

Method :

1. Put all the fruits into a blender with minimum of water and blend to get the puree.
2. Pour out to a pot. Add in the cinnamon stick, lemon juice, agave syrup, and bring to boil.
3. Off fire when puree starts to bubble. Remove the cinnamon stick. And leave to cool completely before storing into the sterilised glass bottles.
4. Cover with plastic film and chill. Can be kept in fridge for 2 - 3 days. Before serving possible to top with some chia seeds.