Blackberry Compote

This recipe for blackberry compote is by Mahmud Nedim bin Tosun, from his recipe book which was published in 1898. He notes in the book that this recipe can be used just as same for red currants.

Blackberry compote is an all-around crowd-pleaser. I haven’t met anyone who didn’t like it, yet. Here, take a look at this easy recipe.


Blackberry Compote

Difficulty 2 out of 10
Servings 4


  • 350 gr. Blackberry
  • 1-1.5 lt. water
  • 6-8 tablespoon caster sugar


  1. Wash the blackberries. (If you are going to pick them yourself, choose the most ripe ones.)
  2. Separate them into 1/3 and 2/3.
  3. Take 2/3 of them into a bowl and grind them.
  4. Add half of the caster sugar and the water.
  5. Bring to boil and remove from heat.
  6. Place a sieve on a bowl and sieve them through, giving them a grind.
  7. Filter through a fine cloth into the boiling pot.
  8. Taste it and decide how much more sugar or water you want to add. Then, bring to boil once more.
  9. Before you remove it from heat, add in the 1/3 of the blackberries. Let them boil for a minute.
  10. Let it cool and distribute to small bowls.
  11. Enjoy.


Notes on Blackberry Compote

The most important part of preparing this compote is to decide how sweet you want it to be. You can do adjustments before the second boiling or before distributing to service bowls.

In the original recipe, the compote is boiled once for a longer time. I decided to grind them through the sieve and had it boiled once more. I really liked the outcome as the compote had a stronger flavour.