This was a delicious recipe from the Driscoll’s Berries kitchen, perfect with roast pork loin but I think would be fantastic with a roast duck or goose.
1 Tbsp. unsalted butter
3 Tbsp. finely chopped shallots
½ tsp. finely chopped garlic
2/3 cup hearty red wine, such as Shiraz
2/3 cup reduced-sodium chicken broth
3 pkgs. (18 oz.) Driscoll’s Blackberries
3 Tbsp. balsamic vinegar
3 Tbsp. light brown sugar
1 ½ Tbsp. finely chopped fresh sage
¼ tsp. coarse salt
1/8 tsp. crushed hot red pepper flakes
1 ½ tsp. cornstarch (optional)
Heat the oil in a heavy-bottomed small skillet over medium heat. Add the shallots and garlic and cook, stirring often, until golden (about 3 minutes). Add the wine and broth and bring to a boil over high heat. Cook until the liquid is reduced to about 3 Tbsp. (about 7 minutes).
Add the blackberries, balsamic vinegar, brown sugar, sage, salt and hot red pepper and cook over high heat, stirring often, until the berry juice has big bubbles (about 7 minutes). The compote should have some whole berries. Set aside.
If you are serving this with a roast, remove the roast from the roasting pan and pour off the drippings and set aside. Heat the roasting pan over high heat on the stove until sizzling. Add the compote and bring to a boil, scraping up the browned bits in the pan with a wooden spatula or spoon. If the compote seems thin, dissolve the cornstarch in 1 Tbsp. water, stir into the boiling compote, and cook just until lightly thickened, about 15 seconds. Adjust the seasoning with balsamic vinegar, brown sugar, salt and hot red pepper. Transfer to a serving bowl.
From the Driscoll’s Berries kitchen