If you're looking to add a burst of flavor and a touch of sweetness to your dishes, this mulberry/blackberry sweet compote syrup is the perfect solution. This versatile syrup can be drizzled over pancakes, waffles, yogurt, ice cream, or even used as a delightful addition to beverages. Plus, it's simple to make and packed with the goodness of fresh berries.
Mulberries and blackberries are both rich in vitamins, minerals, and antioxidants. They are particularly high in vitamin C, which boosts the immune system and promotes healthy skin. These berries are also a good source of dietary fiber, aiding in digestion and helping to maintain a healthy gut. Additionally, the antioxidants found in mulberries and blackberries can help protect the body from harmful free radicals, reducing inflammation and promoting overall health.
Ingredients:
- 2 cups mulberries or blackberries (fresh or frozen)
- 1/4 cup water
- 1/4 cup honey or maple syrup (adjust to taste)
- 3 tablespoon butter or coconut oil
- 1 teaspoon lemon juice (optional)
Instructions:
- Prepare the Berries: If using fresh berries, rinse them thoroughly under cold water and remove any stems or leaves. If using frozen berries, allow them to thaw slightly at room temperature.
- Cook the Berries: In a saucepan, combine the berries, butter and water over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 8-10 minutes, or until the berries have softened and released their juices.
- Sweeten the Compote: Add the honey or maple syrup to the saucepan, stirring well to combine. Adjust the sweetness according to your taste preference. For a touch of acidity, squeeze in some fresh lemon juice and stir again.
- Thicken the Syrup: Continue to simmer the compote for an additional 5-7 minutes, or until it reaches your desired thickness. Keep in mind that the syrup will thicken further as it cools, so aim for a slightly runnier consistency if you plan to store it.
- Cool and Serve: Once the compote has reached the desired consistency, remove it from the heat and allow it to cool slightly. Transfer the syrup to a jar or airtight container and let it cool completely before sealing. Store any leftovers in the refrigerator for up to a week