Blackberry Compote. With blackberry season ending this month I wanted to share this compote recipe again. So if you have a bunch of blackberries leftover in your garden or spot them at your local market you have to try out this delicious compote. But remember when buying blackberries to look for a shiny dark color to them. They are a great snack and are perfect in desserts and drinks. Not to mention chock full of health benefiting nutrients. This recipe is incredibly easy to make and versatile. You can use it on your pancakes, french toast, ice cream, crepes, cocktails and more. My kids love it!. And the best part is that depending on the sweetness of the berries or preference, and you can cut down the sugar. Store it in an airtight jar or container for up to two weeks when it’s done. Substitute with a berry of your choice if you can’t find blackberries or don’t like them. Let me know what you think in the comments below.
1 Pound blackberries, fresh or frozen (thawed.)
3 Tablespoons dark brown sugar
2 Tablespoons lemon juice
Pinch sea salt
In a medium saucepan, add blackberries, sugar, lemon, and salt. Simmer over low heat until berries have broken down and the sauce has thickened. About 20-25 minutes transfer into a jar or container and allow to cool. The sauce will thicken more as it cools down.
Tip- If you’re not a fan of compotes, you can strain the berries and push out all of the liquid. Then you will have a blackberry syrup.