Blackberry compote recipe
Plump, juicy blackberries are in season from the end of summer through to Autumn. What better way to make the most of the deliciously tart berries than through this quick and easy compote, perfect for spreading across toast?
See method- Serves 4
- 5mins to prepare and 5mins to cook
- 128 calories / serving
Ingredients
- 100ml orange juice
- 1 tsp cornflour
- 100g (3 1/2oz) caster sugar
- 200g (7oz) blackberries
- pinch ground cinnamon
- 1 clove, ground
Each serving contains
- Energy
- 540kJ 128.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 29g
of the Reference intake
Carbohydrate 30.0gProtein 0.6gFibre 2.0g
Method
- In a small bowl, combine 1tbsp of the orangejuice with the cornflour. Stir until smooth and set aside.
- Put the caster sugar, berries, spices and the remaining orange juice in a medium pan and heat on low until simmering, about 1-2 minutes.
- Stir in the cornflour mixture, lower the heat and cook for another 3 minutes. Remove from the heat and allow to cool. The compote can be in stored in the fridge for up to 3 days or frozen for up to four weeks.
- See more Freezable recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen compote is best used within four weeks of its freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer .
