HUCKLEBERRY COMPOTE
This simple huckleberry compote recipe offers a taste of history with its classic flavors and easy preparation. The sweet and tart berries are gently simmered with sugar and cinnamon, creating a comforting and refreshing treat. Perfect as a topping for pancakes, waffles, or yogurt, this compote is a delightful way to enjoy fresh or frozen berries.
Ingredients
- 1 quart Huckleberries or Blueberries
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Cornstarch
- 1 tablespoon Cold Water (Quantity estimated (not specified in original recipe))
Instructions
- 1Pick over the huckleberries or blueberries, discarding any stems or damaged berries. Wash the berries thoroughly.
- 2Place the washed berries in a saucepan. Do not add any water. Add the sugar and cinnamon. Bring to a simmer over medium heat, stirring occasionally.
- 3In a small cup, whisk together the cornstarch and cold water until smooth, ensuring no lumps remain. Just before removing the compote from the heat, stir in the cornstarch slurry. Continue to cook for 1-2 minutes, or until the compote has thickened slightly.
- 4Remove the compote from the heat and pour it into a glass bowl. Let it cool completely before serving. Enjoy cold.