Blackberry And Red Wine Compote Recipe

1. 1

   In a food processor blend half the blackberries with the 2 citrus juices till smooth.

2. 2

   Strain the resulting puree through a fine sieve, into a non reactive saucepan.

3. 3

   Throw away the pips.

4. 4

   Add in the sugar and red wine over a medium heat and bring to the boil.

5. 5

   Reduce the heat and simmer, skimming off any scum which may come to the surface, till the puree is reduced to about 450ml (16fl ounce).

6. 6

   Allow to cold, just before serving mix in the remaining blackberries, the liqueur and the minced mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.