I put a bowl of this beautiful dark red blackberry compote on guests' breakfast tables at Tudor Cottage so that they can dollop it on yoghurt, muesli or granola, but it's also great with ice cream or just indulgent thick whipped cream. It'll keep quite well in sealed sterilised jars stored in your fridge.
1 kg blackberries
2 oranges, zest and juice
2 cinnamon sticks
2-3 tbsps. soft brown sugar
1 tsp. arrowroot
Grate the zest of the oranges into a saucepan, add their juice and the soft brown sugar
Heat gently and stir until the sugar has dissolved. Add the blackberries and the cinnamon sticks. Simmer, 3-4 minutes should be plenty
Put the arrowroot in a cup, add a drop of cold water and stir together
Take the blackberry pan off the heat , stir in the arrowroot and then briefly return the pan back to simmering on a gentle heat, stirring.
Remove the cinnamon sticks and pot in a warm sterilised jar.
Click for more quick and easy B&B recipes