Heidi Swanson's new cookbook Super Natural Everyday and have become totally obsessed with it and what better place to make blackberry compote than in Seattle where the blackberries are wild and free.
This is the shortened abridged version of her recipe. You really could put this on top of anything or just eat it by the spoonful.
2 cups of blackberries
2 tablespoons of maple syrup
2 tablespoons of sugar
juice from half a lemon
a little salt
Combine one third of the berries along with the maple syrup and sugar in a small saucepan over medium heat. Gently simmer for three minutes. Drain the syrup through a strainer and press down on the solids to get as much of the juice out. I was pretty liberal with this part because I didn't have a fine sieve. Pour the syrup on the uncooked berries adding the lemon and salt.
Taste and enjoy. We had ours over vanilla ice cream and it was amazing.
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