Recipe for Black And Blue Compote


3 cup blueberries; picked over
3 cup blackberries (or
1 boysenberries); picked over
1 cup water; cold (+ 2 tbs)
1 1/2 cup brown sugar
1 cup granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1 tablespoon cornstarch
1 lemon juice; fresh


Place the blueberries, blackberries, and 1 cup of cold water in a heavy saucepan. Cover and bring to a boil. Lower the heat and simmer, covered, until the berries are softened slightly, 5 to 10 mins. 2. Uncover and add the brown and white sugars, corn syrup, and salt. Return the mixture to a boil. Meanwhile, in a cup or small bowl, stir together the cornstarch and 2 Tbs cold water until smooth. Add this mixture to the saucepan, stirring. 3. Simmer until the compote has lightly thickened and the berries are tender, about 5 mins longer. Remove from heat. When compote has cooled slightly, add lemon juice to taste. Serve warm or cold.

NOTES : A berry-studded sauce for waffles, pancakes, ice cream, or custards. It's also delicious stirred into yogurt.

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