Blackberry Balsamic Compote

by Aug 30, 2024

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

  1. 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.

 

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