Berry Compote
20 mins prep0 mins cook
Transform your favorite berries into a sweet sauce that you will be adding to everything from pancakes to danish.
0 servings
What you need
¾ cup fresh blackberries
¾ cup fresh blueberries

¾ cup fresh raspberries

4 tbsp granulated sugar
1 tsp lemon zest

1 tsp vanilla extract

3 tbsp cranberry juice

1 tbsp modified cornstarch
Instructions
0 Combine the fruit, lemon zest, sugar, vanilla extract and 2 tablespoons of cranberry juice in a medium saucepan and place over medium heat 1 Combine 1 tablespoon of cornstarch with the remaining 1 tablespoon of cranberry juice and whisk until smooth 2 Once the berry mixture is simmering and the sugar has dissolved, stir in the cornstarch mixture and cook for another 30 seconds 3 Remove the pan from the heat and transfer the berry compote into a glass bowl to cool for 5 minutes before using 4 Serve hot, room temperature or chilled 5 Store leftovers in an airtight container in the refrigerator for up to 2 weeksView original recipe

