Blackberry & Apple Compote | Cook For Your Life

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Blackberry & Apple Compote

Name: Blackberry & Apple Compote
Prep time: 25
Cook time: -32

4 out of 5 stars (based on 86 reviews)

25 min prep

6 servings

One of my earliest childhood memories is of my mother bottling blackberry and apple compote. There were wild blackberry bushes opposite our house, and a couple of old apple trees in the garden, providing...

Ingredients

1 pound apples. peeled cored and cut into 8-12 slices ( see Ann’s Tips)

1 tablespoon granulated sugar

2 tablespoons water

1 pint blackberries (see Ann’s Tips)

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Nutrition Facts

Calories

68 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

17 g

Sugar

12 g

Fiber

4 g

Protein

1 g

Sodium

2 mg

Directions

Place the apples, sugar and water into wide bottomed pan. You want the apples to be no more than 2 deep. Mix together to coat the apples with sugar. Bring to a boil over a medium high flame. Cover and reduce the heat to low. Cook stirring occasionally until the apples are just soft and have generated a syrup. About 10 minutes.
Add the blackberries and gently stir to mix them in. Raise the heat a notch to bring the syrup to a bubble. Cover and turn the heat to low. Cook 5 minutes. Turn off the heat and let sit 10 minutes more. Stir gently to mix. Let cool. Spoon into glasses and chill. Serve with plain Greek yogurt and scattered with toasted almonds.

Chef Tips

I like tart apples like Braeburns or Pippins for this. For a naturally sweeter compote use Golden Delicious. Apples come in all shapes and sizes, from small schoolboy apples to supermarket giants. The small apples will give you 8 slices each – that is each quarter will be halved. For the larger apples, you should be able to cut each quarter into 3.

To eat this year round, use frozen berries. 1 – 10ounce bag is plenty.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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