For this recipe, our production manager, Jane Nguyen, uses equal parts frozen fruit and sugar by volume. For large-scale production we prefer to use frozen fruit because it allows us to make this compote year-round; guarantees us that we have fruit picked at the height of season; and ensures greater consistency than if we made various batches using fruit from different farms and seasons.
If you decide to use fresh berries, you may need to cook the compote for less time, since the berries, sans ice, will most likely have less moisture. If it looks like there’s too much sugar in the recipe, bear in mind that sugar does double duty here, sweetening the compote and acting as a thickener. You can swirl this compote into ice cream (see Goat Cheese Ice Cream with Blackberry–Red Currant Compote) or use it as a sundae topping, or even spread it on your morning toast. We like to make a robust batch and keep it in our fridge for months; it makes ice cream making much simpler when you have one component out of the way.
MAKES ABOUT 4 CUPS
SPECIAL EQUIPMENT
Immersion blender or standing blender
3 cups frozen blackberries
2½ cups frozen red currants
4 cups (800 grams) granulated sugar
Pinch of kosher salt
In a medium saucepan, combine 1½ cups of the blackberries and 1¼ cups of the red currants with the sugar and the salt. Cook over medium to medium-low heat, stirring from time to time, for about 20 minutes. Remove from the heat, and using an immersion blender or in a standing blender, puree the compote until smooth. Strain the compote back into the saucepan, pressing on the solids—discard the seeds and skins left in the strainer. Return the saucepan to the stove and set over medium heat. Add the remaining 1½ cups blackberries and 1¼ cups currants and cook, stirring from time to time, until thickened, 10 to 15 minutes. Remove from the heat and refrigerate, uncovered, to prevent condensation. The compote will thicken overnight in the refrigerator. Once chilled, cover, and keep for up to 2 weeks.