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Recipe

Berry Compote

Article Image
Scott Phillips

Yield: Yields about 3 cups.

Sweet-tart berries are the perfect complement to Hazelnut Waffles.

Ingredients

  • 2 tsp. cornstarch
  • 1 Tbs. fruit brandy or water
  • 2 10-oz. packages frozen mixed berries (or 4 heaping cups), thawed, with their juices
  • 1 cup granulated sugar
  • Finely grated zest from 1 lemon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cinnamon

Nutritional Information

      Nutritional Sample Size per 1/4 cup
      Calories (kcal) : 90
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 23
      Fiber (g): 1
      Protein (g): 0

Preparation

  • In a small bowl, dissolve the cornstarch in the brandy or water. Set aside. Combine the thawed berries and their juices, sugar, lemon zest, allspice, and cinnamon in a medium saucepan and bring to a boil over medium-high heat, stirring often until the sugar dissolves. When bubbles appear on the side of the pan, just before the fruit reaches a full boil, quickly stir in the cornstarch mixture. Let the fruit boil for only 1 minute to cook the cornstarch; overcooking will make the fruit disintegrate. Remove from the heat. The compote will thicken further as it cools. The compote may be served at room temperature or slightly warm.

Make Ahead Tips

Make the compote a day or two ahead of time and refrigerate until needed.

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