You gotta love blackberries. I do! And right now they are so good. I have been obsessing over this blackberry corn ice cream and yet to try it. However, I did make a blackberry compote and some polenta crackers that paired very nicely with good friends, warm weather and of course....cheese!Heidi Swanson's Super Natural Every Day. If I had time I would make her food every day. It is that darn good!
Blackberry Maple Compote
From Heidi Swanson Super Natural Every Day
Makes about 1 & 1/2 cups
2 cups / 8 oz blackberries, coarsely chopped
2 tablespoons maple syrup
2 tablespoons raw sugar
1 teaspoon fresh ginger juice ( I grated fresh ginger and then strained it)
2 teaspoons fresh lemon juice
A pinch of sea salt
Combine one third of the berries with the maple syrup and sugar in a small saucepan over medium heat. Simmer for about three to four minutes. Drain the syrup through a strainer into a bowl, pressing on the berry solids to get all the juice. Discard the solids and then combine the syrup with the remaining uncooked berries. Stir in the ginger, lemon juice and salt. Adjust to taste.
The compote will keep for up to 1 week in the fridge.
Enjoy with some homemade crackers. I got the recipe for the polenta crackers here