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Blackberry and Red Wine Compote

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An excellent sauce-cum-pud that can be either eaten as is with some cream, poured over ice-cream or served with apple pie. A very easy but tasty seasonal treat!

Ingredients

  • 675g (1½ lb) ripe, undamaged blackberries
  • Juice of 2 lemons
  • Juice of 1 orange
  • 175g (6 oz) caster sugar
  • 1 bottle red wine
  • 85ml (3 fl oz) crème de mûre (blackberry liqueur)
  • 1 tablespoon finely chopped mint
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Method

  1. In a food processor blend half the blackberries with the lemon and orange juice until smooth. Strain the resulting puree through a fine sieve into a heavy based saucepan. Discard the pips.
  2. Add the sugar and red wine to the puree and over a medium heat bring to the boil. Once brought to the boil reduce heat and simmer. Skim off any scum that may come to the surface.
  3. Continue to simmer until the puree reduces to about 450ml (15fl oz). Allow to cool. Just before serving fold in the remaining blackberries, Crème de Mûre and chopped mint.
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