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Berry Compote

From the collection


This recipe comes courtesy of chef Dan Brophy and the In Good Taste kitchen store and cooking school.


2 cups fresh or frozen raspberries
¼ to ½ cup sugar, depending on the sweetness of the berries
1 Tbsp. cornstarch mixed with 2 Tbsp. water
1 Tbsp. lemon juice


  1. In a saucepan, mix together the raspberries, sugar, and lemon juice. Heat to a simmer, stirring gently. Add the cornstarch mixture and reduce until thickened. (Sauce can be strained to remove seeds if desired.)
  2. Garnish with whole berries and serve atop Hazelnut Waffles.


Read Ashley Griffin’s article on the cooking class where this recipe was demonstrated.

This content is from the Ashley Griffin Gartland collection.

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