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In a small bowl, combine 2 tablespoons of the orange juice with the cornstarch.
Put the blackberries in a small saucepan with the sugar, the remaining orange juice, the cinnamon and cloves. Bring to a simmer over low heat and continue simmering 1 minute.
Stir the cornstarch mixture and add it to the compote. Simmer, stirring, until thickened, about 3 minutes. Serve warm or at room temperature.
Caramelized Apple Buckle with Blackberry Compote
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