It’s been a long winter for many. My instagram feed shows me daily that my Chicago pals are buried in snow and frozen from cruel temps. Then I look out my bedroom window and it looks like I brought the Chicago winter I was trying to avoid, here to West Virginia with me. But you know what makes me feel warm and summery? This recipe for Mixed Berry Compote. It’s tasty on everything from dessert to breakfast recipes and can be prepared using fresh summer berries when the time is right, or frozen ones from last year’s harvests (which is what I did here). If you’re going to enjoy a sweet topping for chia pudding or ice cream, why not make sure it’s loaded with cold and flu fighting antioxidants and nutrients from berries, too?
Try to buy everything organic. Here’s why.
2 cups mixed berries like blueberries, blackberries, strawberries and raspberries (you can use frozen)
1/3 cup grade B maple syrup
1/2 cup water
2 tsp fresh lemon juice
1/2 tsp lemon zest
Pinch fine-ground sea salt
Let’s get started.
1. Bring all compote ingredients to a boil in a medium saucepan.
2. Once boiling, reduce to simmer and stir occasionally for 10 minutes until berries break up a bit. Remove from heat. Compote will thicken as it cools.
2. Serve warm, save leftovers in an airtight glass container in the fridge. Reheat or enjoy cold.
Try this recipe with 2 cups substituting 2 cups of any fruit you like—apricots, peaches, oranges, pears, apples… toss in some herbs like mint, lavender buds or thyme… Just share what you come up with in the comments below.
Try Mixed Berry Compote with these recipes:
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Cardamom Chia Pudding
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Buckwheat Kasha Cereal
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How will YU use Mixed Berry Compote? Tell us with a comment below…
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