This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
INGREDIENTS
10 oz. frozen or fresh berries
2 tsp. cornstarch
¼ cup honey
¼ tsp. freshly grated nutmeg
Zest of 1 lemon
PREPARATION
• Whisk the cornstarch into œ cup water to create a slurry. Add it and the remaining ingredients to a saucepan over medium-high heat and cook 5 to 6 minutes, stirring occasionally, until the berries release their juices and the sauce begins to gently boil. Continue cooking until the sauce is thick and all traces of cornstarch have dissolved.
• Remove from heat and let cool. Fruit compote will keep, covered, in the refrigerator for several weeks.
This article appears in May 2014.