Have you wondered what is the difference between jam and compote? You are not alone, I am with you. 😀 I tried going through a lot of material I could find on Googlema (or GGma 😉 ) and got even more confused. Hehe… What I could understand is to get jam, fruit is cooked with sugar in its natural juices till it releases pecitin and becomes like a homogeneous mixture. I have experienced that while I have made strawberry jam. There is a time when we need to stop cooking, the time when the fruit is all pulped up and gets a bit sticky. I feel in a compote, you don’t need to wait till the stage. You can stop cooking it when the fruit is all mashed up and looks pulpy. There is no requirement to check any consistency as such. Then there is something called coulis as well. Coulis is more like a thick juice. You cook the fruit in some water till nice and pulpy and then pass it through the sieve to only collect the thick juices. This looks amazing with set desserts like pannacotta. Sometimes I do feel that cooking and eating doesn’t really need so much of complication, wouldn’t you agree? 😉
This mixed berry compote that I am sharing with you is amazing on its own or as topping to your cheesecake or your simple breakfast, by just spreading it on a toast. I have used a mixture of berries available in my pantry but you can make using it with just one or two, as available and as you wish. The blackberries and blueberries buried the coloring of the strawberries and raspberries in this compote, but the flavors were amazing! Try to use original vanilla extract or even if you have vanilla pods, nothing like it. The flavor and the smell of the vanilla in the compote is just too good. As soon as my compote was ready, the first thing I did was to mix it up with yogurt and cornflakes and I had an amazing breakfast. You can see it in the below picture, doesn’t that look great? 🙂 Without beating too much around the bush, moving off to the recipe…
- 2 cups mixed berries (I used blackberries, raspberry, blueberries and strawberries)
- ½ cup sugar
- A pinch salt
- 1 tsp vanilla extract
- Combine all ingredients except the vanilla in a saucepan and set aside for 15 minutes.The berries will release its fluid.
- Keep on low flame and cook the mixtures, stirring occasionally and smashing the fruits with the ladle to get a homogeneous mixture.
- The compote is ready when the mixture is dried up and is all mashed up, not necessarily completely.
- Switch off the flame and stir in the vanilla extract.
- Allow to cool completely before transferring into a clean glass bottle.
- Keeps good for a week when stored in refrigerator.