Loganberry And Red Wine Compote

1. 1

   In a food processor blend half the loganberries with the 2 citrus juices until smooth.

2. 2

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

3. 3

   Discard the pips.

4. 4

   Add 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 that may come to the surface, until the puree is reduced to about 450ml (16fl oz).

6. 6

   Allow to cool, just before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.