Blackberry Compote

Written by Published on in Desserts, Recipes, Side Dish

August to late September is wild blackberry season in Campania and at my family’s home there are tons of them, you just need the patience to pick them because there are thorns all over the bush, but trust me it’s worth it. The amount of sugar added depends on the sweetness of the fruit. When you buy blackberries you’re expecting a deliciously sweet berry, unfortunately 95% of the time they’re sour, but that’s what added sugar is for. Quick tip: Frozen fruit is picked when it’s most ripe and flash frozen so more likely sweet.

Blackberry Compote

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Recipe by Belfornaio Course: Desserts, Recipe, Side DishCuisine: GlobalDifficulty: Easy Peasy
Servings

5-10

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Ingredients

  • 454 grams Blackberries Fresh or Frozen

  • 25 grams Granulated Sugar

  • 1 Navel Orange zested and juiced

  • 2 Tablespoons Cornstarch

  • 25 grams Granulated Sugar

Directions

  • Add Blackberries to a sauce pot with the 1st sugar, the orange zest and juice. Stir till it’s broken down and begins to simmer.
  • Whisk the Cornstarch with the 2nd Sugar (this helps avoid grainy lumps of cornstarch)
  • Take about 3 Tablespoons of juice and whisk into the Cornstarch and Sugar mixture, creating a slurry.
  • Whisk in the slurry to the simmering berries and bring to a boil, stirring constantly so it doesn’t burn, it will thicken in about 1-2 minutes.
  • Take off the heat and cool, then refrigerate.

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