Berlin inspired red berry compote

Based on 7 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
250 g mixed berries (frozen)
250 ml red wine
120 ml maple syrup
cinnamon stick
cloves
star anise
cardamom pods
vanilla bean (seeds)
lime (zest)
orange (zest)
1 tsp cornstarch
mint to garnish
vanilla sauce to serve
Metric
Imperial

Utensils

  • zester
  • cooking spoon
  • cutting board
  • small sauce pan
  • knife
  • strainer
  • large bowl
  • small serving bowls

Nutrition per serving

Cal
165
Protein
1 g
Fat
1 g
Carb
30 g
  • Step 1/2

    Cook maple syrup with cinnamon stick, cloves, star anise, cardamom, vanilla bean seeds, and lime and orange zest. Deglaze pan with red wine and reduce to medium heat for approx. 3 – 5  min.
    • 120 ml maple syrup
    • cinnamon stick
    • cloves
    • star anise
    • cardamom pods
    • vanilla bean
    • lime
    • orange
    • 250 ml red wine
    • zester
    • cooking spoon
    • cutting board
    • small sauce pan
    • knife

    Cook maple syrup with cinnamon stick, cloves, star anise, cardamom, vanilla bean seeds, and lime and orange zest. Deglaze pan with red wine and reduce to medium heat for approx. 3 – 5 min.

  • Step 2/2

    Bind the boiled mixture with cornstarch and pour it through a wire strainer onto the frozen berries. Remove the strainer and put the compote into small bowls to chill for at least 1 hour. Garnish with mint and serve with warm vanilla sauce.
    • 1 tsp cornstarch
    • 250 g mixed berries
    • mint to garnish
    • vanilla sauce to serve
    • strainer
    • large bowl
    • small serving bowls

    Bind the boiled mixture with cornstarch and pour it through a wire strainer onto the frozen berries. Remove the strainer and put the compote into small bowls to chill for at least 1 hour. Garnish with mint and serve with warm vanilla sauce.