• Preheat oven to about 120°C.
• Spread the muesli base mix out on a large baking sheet. Sprinkle over the clementine zest and use your fingers to distribute it throughout the muesli. Place the tray into the warmed oven for 5 minutes or so, turning halfway through, until the zest has dried out.
  500 g muesli base*, 2 clementines
• Mix with the remaining ingredients and leave to cool. Store in a large jar or container.
  50 g pecans, 50 g pistachios, 50 g dried cranberries, 50 g dried cherries, 1 teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, ½ teaspoon vanilla powder

For the cranberry compote

• Place all ingredients into a small saucepan and place over a medium heat. Simmer until the cranberries have burst and the compote has reduced and thickened a little. This should take around 5-10 minutes.
  100 g fresh cranberries, 50 g light brown sugar, 1 tablespoon maple syrup, pinch of cinnamon, 2 tablespoons clementine juice