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Raspberry and Blueberry Compote
1 1/2 c Raspberries (about 9 oz.)
1 1/2 c Blueberries (about 9 oz.)
1 c Sugar
1/2 c Grand Marnier
2 ts Freshly grated orange zest
3 tb Cornstarch
1/2 c Water
In a heavy saucepan cook berries and sugar over moderately high heat, stirring until sugar is dissolved. Add Grand Marnier and zest and cook, stirring occasionally, until mixture just comes to a boil.
While mixture is coming to a boil, in a small bowl dissolve cornstarch in water and stir in berries. Simmer compote, stirring, 3 minutes, or until slightly thickened and cool. Serve compote warm or chilled. Makes about 2 cups.