You know what’s better than jam? A berry compote! I had this little spoonful leftover from when I roasted a duck the other night and instead of making a cherry sauce (because I forgot to buy cherries when I rode my bike to the Coop, and I wasn’t going back) I remembered one of my old recipes for blackberry balsamic compote. Rooting around in the freezer I found the end of a berry bag from smoothie making and a few stray frozen cranberries, 8 ounces total…perfect! Then I remembered that I also had a bottle of mint simple syrup from July mojito making…figured that could sub for the sugar and water, because that and a few minutes boiling time equals simple syrup.
Use this in place of the goo in most store-bought yogurts (buy plain instead), as a jam (think bagels, scones, cheese boards), as a dessert accent for panna cotta, ice cream, cheesecakes, or shortcakes, or as a sauce for game (birds or venison).
Edited from my original post, 2014. Recipe inspired by Jennie Schact’s Rhubarb, Blueberry & Cream Parfait in her book Farmers’ Market Desserts, one of my friends from the San Francisco Bakers Dozen.
Blackberry Balsamic Compote
makes about 1 cup
Ingredients
- 8–10 ounces fresh or frozen blackberries, but any combination of dark berries will work if using fresh berries you may want to add a tablespoon or two of water
- 2 tablespoons simple syrup substitute 1/4 cup sugar plus 2 tablespoons water
- 2 tablespoons balsamic vinegar
- 1–2 tablespoons water, if needed
- a few drops of lemon juice optional
Instructions
-
Place blackberries in a small saucepan over medium heat. Add the simple syrup (if using sugar and water, bring to a boil before adding the berries), reduce heat, and add balsamic vinegar. If it looks dry, add a tablespoon or two of water then cover, and simmer about 10 minutes until fruit is quite soft, then mash a bit with a spoon. Taste and adjust flavor with additional sugar or a few drops of lemon juice.
