Easy Cherry-Berry Compote
Compote is one of those things many people have heard of but just as many aren’t sure what it is or how to make it. To put it plainly, it’s fruit that’s cooked in a sugary syrup – but saying “compote” sounds much classier. Right? Yes.
It’s perfectly paired with whipped cream, topping a pavlova, layered between two cake rounds, or simply on toast. So whip out your pan and impress people with your compote-ing skills.
WHAT IS CHERRY-BERRY COMPOTE?
(sorry, coming soon with a website update – full recipe available at the bottom!)
How to: (sorry, coming soon with a website update – full recipe available at the bottom!)
INGREDIENTS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
(sorry, coming soon with a website update – full recipe available at the bottom!)
HOW TO MAKE CHERRY-BERRY COMPOTE
(sorry, coming soon with a website update – full recipe available at the bottom!)
3 reasons you’ll love this compote
TIPS & VARIATIONS
- (sorry, coming soon with a website update – full recipe available at the bottom!)
MAKING AHEAD & STORING
(sorry, coming soon with a website update – full recipe available at the bottom!)
MORE CHERRY RECIPES
(sorry, coming soon with a website update – full recipe available at the bottom!)
Equipment
- Pot or frying pan
- Measuring Cup
- Ddigital scale
- Spatula
Ingredients
- 25 g Cherries frozen
- 75 g Raspberries frozen
- 50 g Sugar
- ½ Zest of an orange
- ½ orange juiced
Instructions
- Place frozen cherries and berries into a pot or frying pan over high heat, until juices start to release. Stir occasionally.
- Add sugar and zest, and stir.
- Once the mixture begins to thicken, add orange juice and bring to a gentle boil. Reduce heat to low and thicken for about 8 minutes, stirring occasionally. The compote will thicken as it cools so don’t over thicken in the pan.
- Remove from heat and pour into a bowl to cool.
