I was out having breakfast with a friend the other morning and, as per, I opted for my favourite porridge option. It happened to come served with the most delicious blackberry compote and I honestly couldn’t stop thinking about it. I’m not a massive blackberry fan but served in this way, on pancakes or in breakfast bowls, it is absolutely delicious. You can make it in under fifteen minutes too, and it’s perfect if you have foraged blackberries stored in your freezer. Never one to shy away from a challenge, I made my own and we’ve been enjoying it on all manner of carb options. 😉
Winter Berry Compote
1 punnet blackberries
1 punnet blueberries
1 tablespoon sugar
Half teaspoon cinnamon
splash of apple juice
- Wash your berries and place in a non stick saucepan.
- Sprinkle sugar and cinnamon over the top and add apple juice.
- Bring the whole pot to bubbling and then turn down the heat to low. Simmer for 10-12 minutes, gently mashing larger berries as they soften.
- Transfer to a jug, and then into a jar/ bottle to store.
You could also add it to Prosecco or cocktails in the run up to the festive period. The colour is just so beautifully Wintery too – I can’t wait to concoct a new gin cocktail in one of my gold sparkle glasses. How pretty!
Fancy pants recipes that are actually the simplest things ever. I’m discovering a new talent for them guys!
PS. If you’re curious, Eva uses this pancake recipe. They are honestly the fluffiest, most amazing pancakes ever. I can’t promise you a twelve year old master baker to make them for you, but worth giving a go nonetheless! 😉