Blackberry Compote Recipe
Find more recipes at marcellinaincucina.com
This Blackberry Compote is a rich, vibrant sauce perfect for topping cheesecake, ice cream or granola. Using just three ingredients, it's ready in 20 minutes!
Servings: 8 servings
Ingredients
- 1 pound (450 grams) blackberries (fresh or frozen)
- 4 tablespoons granulated white sugar (See Note 1)
- 1 tablespoon lemon juice ((fresh or bottled) See Note 2)
Instructions
- Combine blackberries, granulated white sugar and lemon juice in a medium saucepan.
- Place over medium heat and stir to combine.
- After a minute or so the juices will start oozing out of the berries. Stir again and cook, stirring regularly for 5 minutes until the berries have released so much liquid that they are almost submerged.
- Increase the heat to medium high.
- Stir regularly for 5-8 minutes or until the berries have broken down and the liquid is reduced and syrupy.
- Taste. If the blackberries were a bit sour, they may need a little more sugar. Adjust to suit your tastes.
- Pour into a shallow bowl, and allow to cool slightly before chilling in the fridge for serving.
Notes
- Brown sugar or honey can be substituted.
- Use lime juice if you prefer.
- Choose quality berries – Pick the best blackberries you can find; it makes all the difference.
- Taste and adjust – Sample the berries first and add more sugar if they’re too tart.
- Stir often – Stir regularly to prevent burning as the berries cook.
- Thicken if needed – The compote thickens as it cools. To make a thick compote, mix 1 teaspoon of cornstarch with 4 teaspoons of water. Stir this slurry in at the end of the cooking. If it needs to be gluten-free, check the cornstarch ingredients.
Nutrition
Calories: 48kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 94mg | Fiber: 3g | Sugar: 9g | Vitamin A: 121IU | Vitamin C: 13mg | Calcium: 17mg | Iron: 0.4mg
