Berry Compote

Ingredients

• 1 punnet strawberries, washed, hulled and quartered
• 1 punnet blueberries
• 1 punnet raspberries
• 250ml Ribena
• 1-2 teaspoons cornflour

Method

Heat the Ribena in a small saucepan and add a little sugar or sweetener if desired.
Mix cornflour with a little water and add to the Ribena, stir over a low
heat until thickened and glossy. Remove from heat and gently stir through
the fruit. Cool and chill and then serve. Great on cheesecake, meringues,
sponge or on its own.

[homepageimage][/homepageimage]

[smallimage][/smallimage]