Blueberry or Blackberry Compote with Yogurt or Ricotta

1. 1

   Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan.

2. 2

   Add 1 tablespoon water and bring to a simmer over medium heat.

3. 3

   Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes.

4. 4

   Stir occasionally from time to time.

5. 5

   Stir in dissolved cornstarch and stir until mixture thickens.

6. 6

   Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta.

7. 7

   Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar.

8. 8

   Cover and refrigerate overnight.

9. 9

   The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.