Time 15m Number Of Ingredients 4 Steps:
Mix all ingredients together in a medium saucepan. Bring to a simmer over low heat, stirring. Let it continue to simmer, stirring every so often for about 10 minutes until the juice has thickened slightly. It will thicken further as it cools
Time 30m Yield 16 Number Of Ingredients 4 Steps:
Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes. Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.
Time 15m Yield Serves 10 Number Of Ingredients 4 Steps:
To make the compote, whizz two thirds of the blackberries with the sugar, lemon juice and cinnamon in a food processor until smooth, then sieve to remove the seeds. Fold the remaining fruit through the purée and set aside. Use within 2 days or freeze.
Yield Makes 1 1/2 cups Number Of Ingredients 4 Steps:
Place blackberries, sugar, liqueur (if using), and 1 tablespoon water in a small saucepan over medium heat. Cook, stirring occasionally, until the berries become soft and juicy, 4 to 5 minutes. Serve warm.
Time 25m Number Of Ingredients 7 Steps:
Combine blackberries, maple syrup, water, lemon zest, lemon juice, cardamom and salt in a medium saucepan over medium heat. Cook, stirring occasionally, until the blackberries begin to break down and the mixture thickens slightly, about 20 minutes. Serve warm or let cool completely before transferring to an airtight container; refrigerate for up to 2 weeks or freeze for up to 3 months.
Time 23m Yield 1/2 cup, 8 servings Number Of Ingredients 4 Steps:
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Time 15m Yield about 1 cup compote, serving 4 Number Of Ingredients 7 Steps:
Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time. Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.
Time 15m Yield 8 Number Of Ingredients 6 Steps:
Mix together water and cornstarch in a small bowl; set aside. Place blackberries in a small pot and sprinkle with sweetener and cinnamon. Add cornstarch mixture and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring constantly, until desired thickness is reached, 5 to 10 minutes. Remove from heat, add vanilla, and stir.
More about “blackberry compote recipes”
Yield Makes about 2 cups Number Of Ingredients 5 Steps:
Bring water, sugar, juice, and allspice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Boil until reduced to about 1/4 cup. Cool syrup to lukewarm and discard allspice. Purée 2 cups blackberries with all of syrup in a blender. Force purée through a fine sieve into a bowl to remove seeds. Stir remaining cup berries into sauce.
