Blackberry maple compote & Polenta Crackers

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!

The compote came from Heidi Swanson's Super Natural Every Day. If I had time I would make her food every day. It is that darn good!

This compote can be drizzled over ice cream (there I go again)  placed on some pancakes or even mixed into oatmeal for a special weekend delight.

 The polenta crackers were a bit thick for my taste, but received good reviews. 

Plus, who does not like a duck cracker.... I know a toddler who can not resist.

Crunchy and nutty and with the compote and cheese very tasty. It is also probably a bit better for you than the Blackberry Corn ice cream I am still craving. There is always next year.

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