Wild Berry Compote

The compote is best eaten the day it is made. Substitution: Get hold of some wild berries if you can, but this is a good treatment for any berry.

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  • Servings: MAKES ABOUT 3 CUPS

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  • 1 cup sugar
  • 6 tablespoons unsalted butter
  • 4 cups mixed wild berries, such as huckleberries, currants, raspberries and blueberries
  • Sour cream or crème fraîche, for serving (optional)

How to make this recipe

  1. In a medium nonreactive saucepan, combine the sugar, butter and 1 cup of water. Boil over moderately high heat until reduced to a thick, clear syrup, about 15 minutes. Gently stir in the berries and cook until they start to break up, about 2 minutes. Pour the compote into a bowl; let cool to room temperature. Serve with sour cream.

Contributed By Published April 1997

482983 recipes/wild-berry-compote 2013-12-06T23:56:45+00:00 Mark Bittman, Jean-Georges Vongerichten spring|summer|dinner-party|desserts|sauces-and-condiments|basic-easy|fast|afternoon-tea april-1997,mark bittman,jean-georges vongerichten,wild berry compote,sableuse,wild berry sauce,fruit compote recipes,wild-berry-compote 482983

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