Blueberries are also delicious in this compote that serves as the base of our Ricotta Fritters.
- Yield: Makes 2 cups
Source: Martha Stewart Living, October 1998
- 1 pound huckleberries, picked over, rinsed, and drained
- 1/2 cup sugar
- 1 whole cinnamon stick Pinch of salt
- 1 teaspoon freshly grated nutmeg
- 1 cup freshly squeezed orange juice (about 5 oranges)
- 1 vanilla bean, split lengthwise
- 1/4 cup cornstarch
In a large stainless-steel saucepan, combine berries and sugar. Add cinnamon stick, salt, nutmeg, and orange juice. Using a paring knife, scrape vanilla seeds into mixture; add pod. Set pan over medium-high heat, and bring to a boil. Cook 1 minute.
Remove pan from heat; pour mixture into a sieve over a medium bowl. Transfer solids to another medium bowl; set aside. Return liquid to the saucepan; bring to a boil.
In a small bowl, combine cornstarch and 1/4 cup water. Add to boiling liquid. Cook, whisking constantly, until mixture coats the back of a wooden spoon, about 1 minute.
Remove pan from heat, and pour mixture over reserved solids. Remove and discard cinnamon stick and vanilla pod; serve warm.