Berry Compote

gluten free- dairy free- refined sugar free- egg free- nut free.

    This dessert sauce just screams summer!  It's perfect to go with my Frozen Christmas Pudding, or over ice cream.  It's also a wonderful warm winter sauce, poured warm when freshly made over a nice piece of chocolate cake or brownie fresh from the oven.  You can make it any time of year as it uses frozen berries- available all year round.  It's quick and easy, and you can make extra and freeze it for later.  It should serve 10 - 12 people.
You can sweeten the berries with your choice of sweetener.    I like the rich depth of flavour that pure maple syrup or coconut sugar gives this.  You can also use apple or pear juice concentrate, or just regular sugar if you are so inclined.  It's basically a "add sweetener to your own taste" kind of recipe.

INGREDIENTS

• 1 kg (about 2 pounds) frozen berries of your choosing (I buy mixed berries, including blueberries, raspberries and blackberries, but any berries will do)
• 2 Tablespoons gluten free corn flour, arrowroot starch or tapioca flour
• 2-3 Tablespoons pure maple syrup, coconut sugar, rapadura sugar, rice malt syrup, apple juice concentrate, or honey (or a few drops of liquid stevia)
  

METHOD

• Empty the berries into a large saucepan and place over low heat on stove.  Add your sweetener/s of choice.  Cover and simmer until all the berries are very soft and there is plenty of liquid- about 20 minutes.  Check sweetness and add more sweetener if required.
• Place the flour in a small bowl with just enough water to make a runny paste.  Mix till smooth.  Leaving berries over the low heat, stir constantly and pour the paste into the berries.  Continue stirring till thickened (this will be quick). 
• Remove from heat and serve if using it warm, or refrigerate in a sealed container until required.
• Variation:  You could add cinnamon and orange zest to this to give it a more wintery, spicy flavour to go with puddings or chocolate cake.