• Anthony DeNovellis

Mixed Berry Compote



This thick, sweet berry condiment is meant to be served warm, whether on whole-grain pancakes, french toast, or your favorite ice cream. Butter and brown sugar give it a rich, deep flavor that offsets the sweetness of the berries.        

 

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Ingredients


2 cups fresh or frozen mixedro berries (I use a mix of raspberry, blackberry, strawberry, and blueberry)

1 cup dark brown sugar

1/2 cup fresh orange juice 

¼ teaspoon salt

4 Tbsp salted butter, cut into pieces and softened

Preparation

Combine all ingredients, except the butter, in a small  saucepan over medium heat. Bring to a low boil, stirring occasionally until the berries have released a good amount of juice and the sugar is dissolve. Reduce the heat to low and allow to simmer  for 1 hour, stirring frequently, until it has thickened and the liquid is syrupy. Remove from the heat and allow to cool for a few minutes, then stir in the butter a piece at a time, until it is all incorporated.

Keep and serve warm, but do not boil again or the butter will separate and the compote will become oily.

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