Blackberry compote

Blackberry compote

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(5 ratings)

Prep: 15 mins

Easy

Serves 10
This compote is bursting with juiciness, the perfect way to use up an abundance of blackberries

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal58
  • fat0g
  • saturates0g
  • carbs14g
  • sugars14g
  • fibre2g
  • protein1g
  • salt0g
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Ingredients

  • 750g blackberries, halved

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 100g golden caster sugar
  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small pinch ground cinnamon, optional

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

Method

  1. To make the compote, whizz two thirds of the blackberries with the sugar, lemon juice and cinnamon in a food processor until smooth, then sieve to remove the seeds. Fold the remaining fruit through the purée and set aside. Use within 2 days or freeze.

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Comments (10)

fruitcake44's picture
5

Used 250g of blackberries and only added 25g of sugar. I put the puree in a small saucepan brought the mixture to the boil and added about half a teaspoon of arrowroot mixed with a bit of water which gave the puree a bit more body. Delicious served as a topping for my vanilla cheesecakes in a glass.

mouse38's picture

Made a half portion of this with wild brambles. Worked perfectly and tasted delicious with a batch of apple and cinnamon scones. Would definitely make again.

lizithomas's picture

Fab! And so easy. I used 500g of blackberries and 150g of sugar - a bit too sweet even for me, so check your blackberries! But still usable.

maggiebleksley's picture

Not surprised it was too sweet if you reduced the fruit by a third and used 50% more sugar!

deborahmenzel's picture
5

We loved this!

catchtobin's picture
5

Loved this recipe. I made it with 350gr blackberries. This was the only adjustment I made. Absolutely gorgeous.

kittendothroar's picture
5

Loved this recipe, so easy to make. I kept portions in freezer, was great stirred into porridge or topping things like icecream etc

bethocallaghan's picture

I used 500g blackberries with about 150g of sugar but then maybe all my blackberries weren't really ripe.

janiebleach's picture

can you make this and bottle it? how long will it keep fresh? thanks

same965's picture
5

750 g blackberry is a huge portion, I used only 250 g. It's very delicious with apple scone, indeed.

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