This is one multi-purpose recipe and great to have it handy! For a multitude of dishes. And it’s so easy to make that I never even thought of posting this recipe before. But one of my friends recently asked me how I make this when she saw one of my ‘berrilicious’ posts on instagram. So I thought now that I should post this recipe! Seriously guys, this recipe is great – only 3 main ingredients and it comes together in a jiffy too! It takes all of 15 mins! I love the consistency of this – its not too thick like jam nor too thin like a sauce. It is somewhere in the middle and just right plus it has just a tinge of sweetness and a whole lot of tart berry goodness!
You can use this compote for a variety of things. I use it as a topping for these delicious crepes that I make and which I will be posting soon(keep your eyes peeled for my next recipe post!) You can use it as a topping for any kind of paleo pancakes or waffles. You can use this topping over a smoothie or over ice cream (I drizzle it over my instant ice cream that I make using frozen bananas and berries). I also like to make sandwich French toast (from sprouted wheat flour) for my children using this jam in the middle. And I love adding this to my tapioca pudding as a topping / layer. Yum yum … this is droolicious good! 
Btw I usually use frozen berries for this recipe. However you could use fresh berries too but you may have to cook them a bit longer for them to reach mushy consistency. Anyways, here is the recipe! And be on the look out for my next recipe!
- 2 cups frozen mixed berries (or 1 cup frozen blueberries and 1 cup frozen blackberries)
- ¼ cup water
- ⅛th tsp sea salt
- 1 tsp maple syrup
- 2 tsp arrow root flour / starch mixed in 2 tbsp water
- ¼ tsp vanilla extract
- In a small sauce pan, place the berries with the water and the salt and place on stove to heat. When the water begins to boil, turn heat to low and cover and cook for 5 mins. Open lid and add the maple syrup and stir.
- Next in a small bowl mix the arrow root flour / starch with the water and pour this mixture slowly into the sauce pan stirring it with a spoon. Cook for about 1 more minute stirring constantly. The mixture should thicken and have a jam like consistency. Turn heat off. Add the vanilla extract and stir.
- Serve warm or transfer to a glass jar and store in refrigerator for up to a week. Freeze if you want to store beyond a week.
I don’t think “cum sauce” means what you think it means. Maybe google image search that for your future reference. Amazing recipe though.
Thank you. I edited it. Had no idea 🙂