Recipe - Blackberry And Red Wine Compote

675 g Ripe undamaged blackberries;
(1 1/2lb)
2 Lemons; juice of
1 Orange; juice of
175 g Caster sugar; (6oz)
1 Bottle red wine
85 ml Creme de mere; (blackberry
liquer)
; (3fl oz)
1 tablespoon Finely chopped fresh mint

In a food processor blend half the blackberries with the 2 citrus
juices until smooth. Strain the resulting puree through a fine sieve,
into a non reactive saucepan. Discard the pips. Add the sugar and red
wine over a medium heat and bring to the boil. Reduce the heat and
simmer, skimming off any scum that may come to the surface, until the
puree is reduced to about 450ml (16fl oz). Allow to cool, just before
serving fold in the remaining blackberries, the liqueur and the
chopped mint.

Converted by MC_Buster.

Per serving: 27 Calories (kcal); trace Total Fat; (3% calories from
fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; One half Fruit; 0
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.