#berry compote

shauna shipman: she loves raspberries. her taste in berries is kind of mainstream, she just wants to fit in! she puts strawberries in her berry compote because she doesn’t know better, but it’s not actually her favourite. she also puts blueberries, but realises that she has the most basic berry compote, so she adds some cranberries. she thinks they taste disgusting but she used to like them as a kid and they make her think of the cranberries which is one of her favourite bands.

shane hollander: he is not fond of berry compotes, he is on a strict diet! and he doesn’t like that the berries are all smushed together. he eats plain blueberries from a bowl instead.

Mum made this Sweet Wine Lingonberry Compote at Christmastime, to serve with duck, as a condiment. I fancied that this delicately sweet and slightly tart sauce would also be wonderful drizzled onto ice cream, swirled into yoghurt or used as a coulis for desserts. And so it is! Plus, it makes good use of excellent leftover sweet white wine, lingering in the refrigerator since the Holidays, adding a touch of festive luxury to your morning porridge and your roast chicken alike!

Ingredients (makes about a cup):

1 cup frozen lingonberries

1/2 cup sweet white wine (but not too sweet, like a good Côtes de Gascogne)

1 tablespoon caster sugar

1 tablespoon pure local honey (something fragrant, like heather)

In a small saucepan, combine frozen lingonberries and sweet white wine. Bring to a slow boil over medium heat. Once boiling, reduce heat to medium, and simmer, stirring often, for about 15 minutes, until berries break up and reduce into a compote.

Stir in caster sugar and honey until dissolved.

Fluffy pancakes with mixed berry compote, creamy ice cream, fresh fruit, butterscotch sauce and maple syrup 🥞