Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 cups mulberries, fresh or frozen 1 meyer lemon, zested and juiced 2-4 grains of coarse salt 1-2 teaspoons fresh ginger, grated (optional) DIRECTIONS In a small sauce pan over medium heat, cook berries until juicy. Add remaining ingredients and stir to combine. Bring to a hard simmer, reduce heat, cover and cook 10 minutes. Remove from heat and cool slightly before serving. Cover and refrigerate leftovers. SERVING SUGGESTIONS Breakfast—oatmeal or pancake topper. Dessert—on its own, with a drizzle of limoncello, under ice cream or over cake. Chutney—mix compote with a little sautéed onion, chopped nuts and curry powder. Copyright © 2020 Stefanie Samara Hamblen |
