Loganberry and Red Wine Compote


675 grams Ripe undamaged loganberries, (1 ┬Żlb)
2 Lemons, juice of
1 Orange, juice of
175 grams Caster sugar, (6oz)
1 bot red wine
85 ml Creme de mere, (loganberry liquer) (3fl oz)
1 tablespoon Finely chopped fresh mint


In a food processor blend half the loganberries 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


4.0 servings


Friday, December 10, 2010 - 1:02am


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