Raspberries are one of those foods that should be eaten immediately after being picked. Saying they don’t travel well is an understatement. Even worse, they tend to melt into mush or mold if you try to keep them for more than a day or two. Making this quick compote is one way to briefly preserve them while focusing on the delicious fresh raspberry flavor. Theoretically, one could freeze or can it, but it never lasts long enough for me to try either.
Quick Berry Compote
Makes about 3 cups
3 c red raspberries
1 c blueberries
2-3 T sugar
Optional: dash lemon juice or lemon zest
Wash berries. Drain, but do not dry. Place into a microwave-safe dish with the sugar and lemon juice or zest, if using. Cover and microwave for 3-4 minutes, or until the berries have melted and the juice is at a low simmer. Enjoy plain, as a sauce over ice cream, waffles, pancakes, or anything that strikes your fancy. Feel free to switch the types of berries, but the success of the dish depends on about 3/4 of the berries being soft and juicy.
Tip: Never wash berries until immediately before cooking or eating.