Cherry-Berry Compote

cherry compote


1 -12 oz. bag frozen unsweetened black cherries
1 1/2 cups frozen unsweetened blueberries
1 1/2 cups frozen unsweetened raspberries
2 tablespoons sugar
2 whole star anise,

1/4 teaspoon Chinese five spice powder, or a 4 inch cinnamon stick

Place cherries in a medium bowl and let sit at room temperature until defrosted, about 1 hour.

Place the blueberries, raspberries, sugar, and pieces of anise in a deep saucepan over medium-low heat. Stir to coat the fruit with the sugar.

Cook gently until the sugar melts and some liquid appears, about 10 minutes.

Raise the heat to medium and simmer, uncovered, until the blueberries are soft, but still hold their shape, and the raspberries are falling apart, 8-10 minutes.

Pour the hot fruit over the cherries. Set aside to cool.

When the compote is cool, remove the anise pieces. Serve at room temperature, or chilled.

Optional- top with vanilla yogurt, cool whip, or whipped cream.

This recipe can be used for breakfast with waffles, pancakes or french toast- or it can be used with vanilla ice cream, pound cake, or angel food cake for a dessert.



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