Bursting with the rich flavours of autumn, this vibrant wild berry compote combines juicy blackberries, sweet bilberries and deeply coloured elderberries into a deliciously fruity preserve. Brightened with a squeeze of lemon and lightly sweetened with honey or sugar, it’s the perfect balance of tart and sweet.
Delicious spooned over yoghurt, porridge and pancakes, paired with soft cheeses, or served alongside the Wild Marjoram Cream Cheese Dip for a beautiful seasonal grazing board.
Makes
Approximately 300ml
Ingredients
- 90g blackberries
- 110g bilberries
- 130g elderberries, destalked
- 1–2 tbsp honey or caster sugar (to taste)
- Juice of ½ lemon
Method
- Place the blackberries, bilberries, destalked elderberries, honey (or caster sugar) and lemon juice into a saucepan.
- Bring to a gentle simmer over a low heat.
- Cook for 10–15 minutes, stirring occasionally, until the berries have softened and the elderberries are fully cooked.
- Lightly mash the fruit with the back of a spoon to release more of the juices.
- Pass the mixture through a fine mesh sieve, pressing firmly with the back of a spoon to extract as much of the smooth fruit purée as possible while leaving behind the elderberry stalks, blackberry seeds and any tougher skins.
- Taste and adjust the sweetness if needed.
- Leave to cool completely before serving.
Serve alongside the Wild Marjoram Cream Cheese Dip, spoon over yoghurt or porridge, swirl through desserts, or enjoy with pancakes and soft cheeses.
Store in the refrigerator for up to five days.
Foraging Note
Always cook elderberries thoroughly before eating, as raw elderberries contain compounds that can cause stomach upset. Be sure to remove as many stalks as possible before cooking, as they should not be eaten. Only harvest berries that you have positively identified and gather from clean, unpolluted locations.
