Serve over pancakes, crepes, oatmeal, gelato or even goat cheese-slathered crackers.
Recipe courtesy of Heidi Swanson, 'Super Natural Every Day' (Ten Speed Press, 2011)
Makes 1½ cups
Note: Make fresh ginger juice by pressing freshly grated ginger through a fine strainer. Muscovado is a very dark brown sugar.
2 cups blackberries, coarsely chopped, divided
2 tablespoons maple syrup
2 tablespoons maple sugar, natural cane or muscovado sugar
1 teaspoon fresh ginger juice, plus more if needed
11/2 teaspoons fresh lemon juice, plus more if needed
Tiny pinch of fine-grain sea salt
1. Combine a third of the berries with the maple syrup and sugar in a small saucepan over medium heat. Gently simmer 3 minutes.
2. Drain syrup through a strainer into a bowl, pressing on the solids to extract the juice. Combine the syrup with remaining berries, ginger and lemon juice and salt. Taste and adjust with more lemon or ginger juice, as needed.
3. The compote will keep 1 week in the refrigerator.
-- Heidi Swanson, "Super Natural Every Day" (Ten Speed Press, $23, 250 pages)