Berlin inspired red berry compote

Berlin inspired red berry compote

7 ratings

Alexander, expert chef


„I like the red berry compote best when served with warm vanilla sauce.“

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
250 g
mixed berries (frozen)
250 ml
red wine
120 ml
maple syrup
1
cinnamon stick
4
cloves
2
star anise
3
cardamom pods
1
vanilla bean (seeds)
1
lime (zest)
1
orange (zest)
1 tsp
cornstarch
mint to garnish
vanilla sauce to serve
Metric
Imperial
  • 250 g mixed berries (frozen)
  • 250 ml red wine
  • 120 ml maple syrup
  • 1  cinnamon stick
  • 4  cloves
  • 2  star anise
  • 3  cardamom pods
  • 1  vanilla bean (seeds)
  • 1  lime (zest)
  • 1  orange (zest)
  • 1 tsp cornstarch
  • mint to garnish
  • vanilla sauce to serve

Utensils

  • zester
  • strainer
  • large bowl
  • cooking spoon
  • small serving bowls
  • cutting board
  • small sauce pan
  • knife

Enjoy with

Lambrusco, 2012
This sparkling, sweet Italian red wine gently plays with the fruity aroma of the compote. It satisfies with its successful harmony of acidity and residual sweetness.

Nutrition per serving

Cal
165
Protein
1g
Fat
1g
Carb
30g

Step 1/2

Cook maple syrup with cinnamon stick, cloves, star anise, cardamom, vanilla bean seeds, and lime and orange zest. Deglaze pan with red wine and reduce to medium heat for approx. 3 – 5  min.
  • 120 ml maple syrup
  • 1 cinnamon stick
  • 4 cloves
  • 2 star anise
  • 3 cardamom pods
  • 1 vanilla bean
  • 1 lime
  • 1 orange
  • 250 ml red wine
  • zester
  • cooking spoon
  • cutting board
  • small sauce pan
  • knife

Cook maple syrup with cinnamon stick, cloves, star anise, cardamom, vanilla bean seeds, and lime and orange zest. Deglaze pan with red wine and reduce to medium heat for approx. 3 – 5 min.

Step 2/2

Bind the boiled mixture with cornstarch and pour it through a wire strainer onto the frozen berries. Remove the strainer and put the compote into small bowls to chill for at least 1 hour. Garnish with mint and serve with warm vanilla sauce.
  • 1 tsp cornstarch
  • 250 mixed berries
  • mint to garnish
  • vanilla sauce to serve
  • strainer
  • large bowl
  • small serving bowls

Bind the boiled mixture with cornstarch and pour it through a wire strainer onto the frozen berries. Remove the strainer and put the compote into small bowls to chill for at least 1 hour. Garnish with mint and serve with warm vanilla sauce.