¼ tsp of salt
Set aside to cool.
To supreme the citrus:
Cut the stem and blossom ends off the oranges. With a sharp knife, remove the peel from the top curving around the orange. Have the serving bowl handy, hold the peeled orange over the bowl and cut into the orange on each side of the segment dropping the segment in the bowl. Do this until all segments are removed. Then squeeze the juice from rest of the orange over the bowl. Repeat with the rest of the citrus. Peel the mandarins or more blood oranges in the same manner but slice them horizontally, about 1/4inch thick, add lay them on top of the compote after you have added the sugar.
To make the syrup, take 2 Table spoons of the juice from the compote and add to ½ cup sugar in a small sauce pan. Over medium heat cook the sugar with the water or juice until it’s dissolved. Set aside to cool.
Add the syrup to the compote to taste. Add a little Prosecco if you like.
Can be made 4 hours ahead, add sugar only 1 hour before serving.