Berry Compote Express
The name of this recipe is very descriptive, meaning quick; you could also call it Berry Compote Barely Cooked. It's just a flash in the pan and done. The Instant ClearJel, which is a pre-cooked, pre-gelatinized cornstarch, requires very little cooking and holds up when refrigerated without breaking down. This thickener has traditionally been used for fruit pie fillings, but it works well for fruit compotes as well. I just used less Instant ClearJel for this recipe so that it is more like a sauce.

YIELD: ABOUT 600g (1# 5 oz)

  • 170 grams blueberries (1 - 6-ounce container)
  • 170 grams blackberries, cut in half (1 - 6-ounce container)
  • 60 grams water (1/4 cup)

  • 100 grams sugar (1/2 cup)
  • 10 grams Instant ClearJel (1 Tablespoon - packed)

  • 170 grams raspberries (1 - 6-ounce container)

  • 680 grams = Total 24 oz (1# 8 oz)

  1. COOK blueberries and blackberries with the water in a saucepan until the berries come to a boil and the water turns purple in the bottom of the pan.
  2. DRIZZLE in sugar, mixed with the Instant ClearJel, stirring constantly with a heat-resistant rubber spatula (red handle). Cook 1 minute.
  3. ADD raspberries and cook another 30 seconds just to heat thoroughly.
  4. REMOVE from the heat, transfer to a stainless steel bowl, and place over an ice bath.
  5. COOL to room temperature.
  6. SERVE with ice cream or gelato, or with any dessert where a berry sauce adds just the right touch. I especially like this compote with lemon desserts, such as Lemon Chiffon Roulade.
Recipe Ancestry Notes:
This is an original recipe by Shirl Gard.