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Blackberry and Red Wine Compote

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!


  • 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


  • 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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