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.
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