Ingredients with Measurements:
- 2 cups fresh blackberries
- 2 cups fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar
- 1/4 cup Molucca balsamic vinegar
- 1/4 cup water
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine the blackberries, raspberries, blueberries, strawberries, sugar, Molucca balsamic vinegar, water, and cinnamon stick.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for 20-25 minutes or until the berries have broken down and the mixture has thickened.
4. Remove the cinnamon stick and stir in the vanilla extract.
5. Let the compote cool to room temperature.
6. Transfer the compote to sterilized jars and seal tightly with lids.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
This recipe makes about 2 cups of compote.
Nutritional information:
Serving size: 1/4 cup
Calories: 70
Total Fat: 0.5g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total Carbohydrates: 17g
Dietary Fiber: 3g
Sugars: 13g
Protein: 1g
Substitutions for ingredients:
- You can use any combination of berries you like in this recipe.
- If you don't have Molucca balsamic vinegar, you can use regular balsamic vinegar instead.
Variations:
- Add a pinch of ground ginger or nutmeg for a warm spice flavor.
- Use honey instead of sugar for a natural sweetener.
- Add a splash of red wine for a deeper flavor.
Tips and tricks:
- Be sure to stir the compote occasionally to prevent it from sticking to the bottom of the saucepan.
- Use a potato masher to break down the berries if you prefer a smoother texture.
- The compote will thicken as it cools, so don't worry if it seems too runny while it's still hot.
Storage instructions:
- Store the compote in sterilized jars in the refrigerator for up to 2 weeks.
Reheating instructions:
- To reheat the compote, simply microwave it for 30 seconds or until warm.
Presentation ideas:
- Serve the compote in a small bowl or ramekin with a dollop of whipped cream on top.
- Use the compote as a topping for pancakes, waffles, or French toast.
- Spoon the compote over vanilla ice cream for a delicious dessert.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Sliced almonds
Pairings:
- Serve the compote with a slice of pound cake or angel food cake.
- Pair the compote with a glass of red wine or a cup of hot tea.
Suggested side dishes:
- Serve the compote with a side of yogurt or cottage cheese for a healthy breakfast or snack.
Troubleshooting advice:
- If the compote is too thick, you can add a splash of water to thin it out.
- If the compote is too runny, you can let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Be sure to sterilize your jars and lids before using them to prevent contamination.
- Store the compote in the refrigerator and discard any leftovers after 2 weeks.
Food history:
- Compote is a traditional French dessert made from cooked fruit and sugar.
Flavor profiles:
- The Molucca balsamic vinegar adds a sweet and tangy flavor to the compote, while the cinnamon and vanilla add warm spice notes.
Serving suggestions:
- Serve the compote as a topping for breakfast foods, desserts, or as a side dish with yogurt or cottage cheese.
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