Blackberry Strawberry Compote
Printable Version (Recipe Only)
This Blackberry Strawberry Compote goes with my Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream, but it's delicious with yogurt, scones, over ice cream, and with crepes and pancakes, among other things.
Blackberry Strawberry Compote
Makes about 2 cups
Time: About an hour
Printable Version
- 12 oz. blackberries
- about 12 oz. strawberries, cut into 1/2" pieces
- 3/4 cups sugar (the blackberries were sweet)
- a pinch of salt
- 1 Tablespoon water
Stir everything together in a pot and put on medium heat until all the sugar melts. Stir again, lower the heat to just above low and simmer for about 35 to 45 minutes, depending on how large the cooking surface of your cooking vessel. Don't forget to stir occasionally to make sure nothing sticks and burns. If the compote starts sticking, your heat's too high, and you should adjust it down.
Once cooled, you can store it in any covered glass or plastic container.
Also, the larger the surface, the less time because your layer is thinner and takes less time to cook. I used a 3.5 quart saucepan today with a roughly 7-inch diameter, and it took 45 minutes.
You can add spices like cinnamon, cardamom, clove, or even a little ginger to this if you like. Lemon and orange zest are also delicious.
I usually like to make it plain so I can flavor it according to use.
Enjoy. :)
shinae
This Blackberry Strawberry Compote goes with my Lemon Cake Trifle with Berry Compote & Vanilla Mascarpone Whipped Cream, but it's delicious with yogurt, scones, over ice cream, and with crepes and pancakes, among other things.
Blackberry Strawberry Compote
Makes about 2 cups
Time: About an hour
Printable Version
- 12 oz. blackberries
- about 12 oz. strawberries, cut into 1/2" pieces
- 3/4 cups sugar (the blackberries were sweet)
- a pinch of salt
- 1 Tablespoon water
Stir everything together in a pot and put on medium heat until all the sugar melts. Stir again, lower the heat to just above low and simmer for about 35 to 45 minutes, depending on how large the cooking surface of your cooking vessel. Don't forget to stir occasionally to make sure nothing sticks and burns. If the compote starts sticking, your heat's too high, and you should adjust it down.
Once cooled, you can store it in any covered glass or plastic container.
Also, the larger the surface, the less time because your layer is thinner and takes less time to cook. I used a 3.5 quart saucepan today with a roughly 7-inch diameter, and it took 45 minutes.
You can add spices like cinnamon, cardamom, clove, or even a little ginger to this if you like. Lemon and orange zest are also delicious.
I usually like to make it plain so I can flavor it according to use.
Enjoy. :)
shinae
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