Berry Compote

Yields about 3 cups.

by Nicole Rees
from Fine Cooking
Issue 75
Last Edit Date: 3/6/2013 4:24:51 PM

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

more about:

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

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.

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