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      RECIPE TITLE "Mixed Berry Compote Recipe"
    Source: Cooking.com

    yieldsMakes about 6 cups time--- difficultyeasy

    Since you can, make this 1 day ahead to allow flavors more time to develop. Leftover compote, like the apricot puree, is nice with latkes for breakfast or even over cottage cheese or yogurt.

    Cooking.com Tip: Hulling strawberries can be a tedious chore without the proper tool. A strawberry huller makes easy prep work of this task, plucking the stems off effortlessly with just a gentle tug.

      RECIPE INGREDIENTS

    1/2 cup plus 1 tablespoon strawberry jam
    3 tablespoons apricot puree (see Apricot Cake and Berry Compote Trifles recipe)
    1 1/2 1-pint baskets strawberries, rinsed, hulled, cut into 1/2-inch pieces
    Three 1/2-pint baskets raspberries
    One 1/2-pint basket blueberries
    One 1/2-pint basket blackberries, halved if large

    Whisk jam and apricot puree in large bowl to blend. Gently mix in all berries. Let compote stand at room temperature at least 2 hours, tossing occasionally.

    DO-AHEAD TIP: Can be made 1 day ahead. Cover and refrigerate.

    Recipe created exclusively for Cooking.com by Selma Elaine Brown.

    Serving size = 3/4 cup

      Nutrition Facts
    Makes about 6 cups
    Facts per Serving
    Calories: 121 Fat: 1g Carbohydrates: 30g
    Cholesterol: 0mg Sodium: 4mg Protein: 1g
    Fiber: 6g % Cal. from Fat: 7% % Cal. from Carbs: 99%



     

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