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Blackberry compote recipe

10 ratings

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
1tsp cornflour
100g (3 1/2oz) caster sugar
200g (7oz) blackberries
pinch ground cinnamon
1 clove, ground

Each serving contains

Energy
540kj
128kcal 6%
Fat
0g 0%
Saturates
0g 0%
Sugars
29g 32%
Salt
0g 0%

of the reference intake
Carbohydrate 30g Protein 0.6g Fibre 2g

Method

In a small bowl, combine 1tbsp of the orange juice 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.

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 articleLove Your Freezer.

See more Freezable recipes