Waitrose and Partners
Blackberry & lemon thyme compote

Blackberry & lemon thyme compote

This will keep in the fridge for up to 2 weeks and is delicious with Greek yogurt and granola for breakfast, or swirled through gently sweetened whipped cream to make a fool.

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Gluten freeVeganVegetarian
  • Serves8 Makes approx 450g
  • CourseDessert
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • PlusPreparation time 10 minutes + cooling

Ingredients

  • 1 unwaxed lemon, 2 strips pared zest, juice of ½
  • 450g Essential Blackberries, rinsed
  • 100g caster sugar
  • 2 sprig/s lemon thyme
  • 2 cm piece ginger, peeled and finely grated

Method

  1. Using a small sharp or serrated knife, cut away any remaining white pith from the strips of zest, then add to a medium heavy-based pan and add the lemon juice and all the remaining ingredients.

  2. Stir to coat the blackberries in the sugar and heat gently until the sugar starts to melt and the blackberries begin to leach their juice. Once the sugar has almost melted, bring to a brisk simmer and cook, stirring often, for 10-12 minutes, or until the blackberries have softened and the liquid has reduced to a thin syrup.

  3. Transfer to a clean 450-500g capacity jar, put the lid on and set aside to cool. Chill until needed, then remove the thyme before serving.

Cook’s tip

If you’d prefer to use a different herb, rosemary or bay leaves would also work well. Use 2 sprigs of rosemary or 1 bay leaf.

Nutritional

Typical values per serving (for 8) when made using specific products in recipe

Energy

303kJ/ 72kcals

Fat

0.1g

Saturated Fat

0.1g

Carbohydrates

16g

Sugars

15g

Fibre

3.1g

Protein

0.5g

Salt

0.1g

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