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Raspberry Compote
- Makes about
1½ cups
- Difficulty
Easy
By Anna Olson
Published 2011
Ingredients
⅓ cup 80 mL 1½ tsp 7.5 mL<
Method
Stir the sugar and cornstarch together, and add this to a saucepot with 1 cup (250 mL) of the raspberries. Bring this to a simmer over medium heat, stirring occasionally. Once fully simmering, remove from the heat and stir in the remaining 1 cup (250 mL) of raspberries. Chill until ready to serve, but this compote is best served at room temperature (pull it from the fridge 1 hour before serving
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