Blackberry compote

Blackberry compote

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 750g blackberries, halved
    Blackberries

    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

    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

    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.

  • Recipe Tip

    Cheat's blackberry ripple ice cream

    Ripple half a batch of blackberry compote through a softened 500ml tub vanilla ice cream. Put back in the tub and return to the freezer for at least 2 hrs.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
fruitcake44
15th Sep, 2014
5.05
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
1st Oct, 2013
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
27th Aug, 2013
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
28th Sep, 2013
Not surprised it was too sweet if you reduced the fruit by a third and used 50% more sugar!
deborahmenzel
5th Oct, 2012
5.05
We loved this!
catchtobin
23rd Sep, 2012
5.05
Loved this recipe. I made it with 350gr blackberries. This was the only adjustment I made. Absolutely gorgeous.
kittendothroar
18th Apr, 2012
5.05
Loved this recipe, so easy to make. I kept portions in freezer, was great stirred into porridge or topping things like icecream etc
bethocallaghan
21st Oct, 2011
I used 500g blackberries with about 150g of sugar but then maybe all my blackberries weren't really ripe.
janiebleach
21st Sep, 2011
can you make this and bottle it? how long will it keep fresh? thanks
same965
22nd Aug, 2011
5.05
750 g blackberry is a huge portion, I used only 250 g. It's very delicious with apple scone, indeed.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.