Blackberry Compote

by Chef Timothy Grandinetti, C.E.C.


  • 1-1/2 cups orange juice
  • 2 tablespoons cornstarch
  • 1 cup St. James Winery Blackberry Wine
  • 3 cups blackberries
  • 1/2 cup brown sugar
  • pinch cinnamon
  • pinch ground cloves


  1. Combine 3 tablespoons orange juice with cornstarch. Mix thoroughly and reserve.
  2. Put the St. James Blackberry Wine, blackberries, brown sugar, remaining orange juice, cinnamon, and cloves in a sauce pan.
  3. Bring to a strong simmer and cook 4 to 5 minutes.
  4. Add the cornstarch mixture. Simmer, stirring until thickened, 2 to 3 minutes.
  5. Cool and/or chill.

Serving Suggestion

Serve over angel food cake. Or, sprinkle pie pastry with cinnamon and sugar, then bake. Serve compote with crumbled pieces of the or baked pie pastry.