Berry Compote
Transform your favorite berries into a sweet sauce that you will be adding to everything from pancakes to danish.
Ingredients
- 3/4 cup of strawberries, halved
- 3/4 cup of blackberries
- 3/4 cup of blueberries
- 3/4 cup of raspberries
- 1-4 tablespoons of granulated sugar (depending on how sweet you prefer)
- 1 teaspoon of lemon zest
- 1 teaspoon of vanilla extract
- 3 tablespoons of cranberry juice
- 1 tablespoon of cornstarch
Instructions
- Combine the fruit, lemon zest, sugar, vanilla extract and 2 tablespoons of cranberry juice in a medium saucepan and place over medium heat
- Combine 1 tablespoon of cornstarch with the remaining 1 tablespoon of cranberry juice and whisk until smooth
- Once the berry mixture is simmering and the sugar has dissolved, stir in the cornstarch mixture and cook for another 30 seconds
- Remove the pan from the heat and transfer the berry compote into a glass bowl to cool for 5 minutes before using
- Serve hot, room temperature or chilled
- Store leftovers in an airtight container in the refrigerator for up to 2 weeks