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.

Sip Sweetly. Enjoy Responsibly.