KORINA MOSS: I was berry happy this summer--eating berries any chance I got. But as soon as I felt the first morning chill in the air, I was ready for summer to be over and my berries to be out of my fridge. So I took my leftover fresh strawberries and blueberries and some frozen cherries and raspberries and made myself a mixed berry compote. (Compote is just a fancy word for a sauce.) You can put it over any dessert or pancakes, waffles, or french toast, served warm or cold. I like it best over ice cream, yogurt, or pudding. As with most of my recipes, this one is easy peasy and can be changed to suit your taste.
Ingredients:
2 cups of berries, fresh or unsweetened frozen berries or both. It helps to thaw berries.
1 TBL sugar (I've seen recipes that add as much as 1/3 cup, but I put my compote over something that's already sweet, so I don't feel the need to add much sugar. Add to taste.)
Directions:
1. Pour berries into a pot.
2. Turn heat to low and cook berries, stirring occasionally until they are softened.
3. Once softened, mash berries with a potato masher. I like to leave it a little chunky.
4. Increase heat to medium.
5. Cook and stir constantly while juice thickens, about two minutes. You can continue to mash if you want it smoother.
6. Immediately pour into a jar or container.
7. Serve warm or let cool and cover. Refrigerate.
Your berry compote will last about 2 weeks in the fridge. Freeze in batches for later use.
KORINA MOSS is the author of the Cheese Shop cozy mystery series set in Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the finalist for Best Contemporary Novel, Case of the Bleus. Her books have been featured in USA Today, PARADE Magazine, Woman’s World Magazine, AARP Magazine, and Fresh Fiction.
The Cheese Shop Mystery series is available wherever books are sold. To find out more and subscribe to her FREE monthly newsletter, visit her website and follow her on Facebook and Instagram. Fondue or Die, releasing on October 22nd, is available for preorder.
Thank you for the recipe that's an easy and delicious way to use up the last of the season's fruit. Of course, the top choice is over ice cream, but I love it over pancakes instead of syrup too.
ReplyDelete2clowns at arkansas dot net
You're welcome. Yes, its's delicious as a syrup replacement too!
DeleteLove this simple recipe Thank you.
ReplyDeleteYou're welcome, Deborah!
ReplyDeleteThat looks delicious, Korina! I think I'll pour it over gingerbread. Or gingerbread pancakes! Or buttermilk pancakes. Or French toast. Or . . . so many possibilities!
ReplyDeleteWe used to cook gingerbread (boxed mix) in a Dutch oven when camping. The secret ingredient was to layer applesauce in the bottom of the pan before the batter. Warm gingerbread with warm applesauce is excellent.
DeleteI'd put it on my tongue!
ReplyDeleteHmmm, mix with seltzer for a fruit spritz?
This looks wonderful.
Depending on the berries, a squeeze of lemon or lime juice might be nice.
Thisn is a berry delicious looking recipe, Korina! I can just see it drizzled over ice cream!!! Thanks for the recipe! Luis at ole dot travel
ReplyDeleteThat looks really delicious!
ReplyDeleteAdd a touch of balsamic vinegar and this would make a great marinade for a pork roast. Thanks!
ReplyDeleteI love berries and this recipe looks delicious and simple. I think it would go great over waffles.
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