Turn fresh or frozen blackberries into this easy blackberry compote. It is great over ice cream, stirred into yogurt, or baked into a number of yummy treats.
This easy to make blackberry compote has that great balance of sweet and tart. There is a hint of lemon and plenty of berries.
This sauce works great with fresh berries as well as frozen. We get gallons of blackberries off our bushes each year.
We use a bunch during the summer and freeze the rest for making our favorite blackberry recipes throughout the year. This compote was delicious baked into blackberry sweet rolls.
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It would also be great over a little bit of yogurt with a sprinkling of maple cinnamon granola. Or try some drizzled over a stack of pancakes.
It is a lot like the blackberry sauce that we love on cheesecake. This recipe is just a bit sweeter and thicker than the sauce.
The options really are endless. So go ahead and whip up a batch and start figuring out your favorite way to use it!
Blackberry Compote
Ingredients
Blackberry Compote
- 7 oz blackberries
- ½ cup granulated sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- In a saucepan over medium heat, combine blackberries, sugar, and lemon juice. Cook until the blackberries break down and release their juices, about 8-10 minutes.7 oz blackberries, ½ cup granulated sugar, 1 Tablespoon lemon juice
- Stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let it cool completely.1 Tablespoon cornstarch, 1 Tablespoon water
- For a smoother filling, mash the blackberries with a fork or blend the compote once cooled.
Notes
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